Summer Pasta with Tomatoes and Chick Peas

By Martha Rose Shulman

Summer Pasta with Tomatoes and Chick Peas
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
4(177)
Comments
Read comments

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.

Featured in: Summer Pasta With Tomatoes and Chickpeas

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Serves 4
  • 1pound ripe, fresh tomatoes, peeled if desired and finely chopped
  • 1plump garlic clove, minced
  • Salt and freshly ground pepper to taste
  • 1teaspoon balsamic vinegar (optional)
  • 1tablespoon slivered or chopped fresh basil
  • 2tablespoons extra virgin olive oil
  • 1(15-ounce) can chick peas, drained and rinsed
  • ¾pound fusille or farfalle
  • ¼cup crumbled feta or freshly grated Parmesan (more to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

487 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 17 grams protein; 755 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
177 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

D. Odomok

You didn't really make this then. You made something else.

Bebe

Tasty; I'd use more basil next time. The vinegar should not be optional, although, I guess it depends on the acidity of the tomatoes.

Nikki

Used black beans and fresh corn instead of chickpeas by family request. It was delicious

Laurie La

We have pasta every Thursday night and in the summer we add Sunday. I use my garden and cycle this recipe with a pesto sauce and aglio olio with chopped chard and kale. I use more balsamic and garlic but this is my favorite.

E Kennedy

Added cucumber, jalapeño chiles, halved cherry tomatoes, used very little olive oil, and lots of balsamic vinegar. Also two cans of chickpeas.

Kwp

Added 2 cans tuna, capers, lots of basil. Delicious!!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.