SUMMER PASTA WITH TOMATOES AND CHICK PEAS

Summer Pasta with Tomatoes and Chick Peas image

My penchant for summer pasta dishes with uncooked tomato sauces continues here, with this simple, high-protein combination. You can also make this with fresh tomato sauce if you want a cooked sauce.

Provided by Martha Rose Shulman

Time 25m

Yield Serves 4

Number Of Ingredients 9

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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)

Steps:

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.
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.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 11 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 9 grams