Summer Pasta with Tomatoes and Chick Peas

Name: Summer Pasta with Tomatoes and Chick Peas
Total time: 25 min
Ingredients: 1 pound ripe, fresh tomatoes, peeled if desired and finely chopped; 1 plump garlic clove, minced; Salt and freshly ground pepper to taste; 1 teaspoon balsamic vinegar (optional); 1 tablespoon slivered or chopped fresh basil; 2 tablespoons extra virgin olive oil; 1 (15-ounce) can chick peas, drained and rinsed; 3/4 pound fusille or farfalle; 1/4 cup crumbled feta or freshly grated Parmesan (more to taste)

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Total: 25 minutes

Servings: 4

Author : Martha Rose Shulman

low fat vegetarian

Summer Pasta with Tomatoes and Chick Peas

Ingredients

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1 pound ripe, fresh tomatoes, peeled if desired and finely chopped1 plump garlic clove, mincedSalt and freshly ground pepper to taste1 teaspoon balsamic vinegar (optional)1 tablespoon slivered or chopped fresh basil2 tablespoons extra virgin olive oil1 (15-ounce) can chick peas, drained and rinsed3/4 pound fusille or farfalle1/4 cup crumbled feta or freshly grated Parmesan (more to taste)

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Instructions

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Step 1

Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.

Step 2

Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.