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(173)
Comments
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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.

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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.

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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.

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Ratings

4 out of 5
173 user ratings
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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

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!!

MaryBretired

Fresh tomato sauce totally depends on the quality of the flavor of your tomatoes. I wonder if those complaining of lack of flavor tasted the plain tomato and thought it was ‘bland.’ Made with winter store bought grape tomatoes. Added (pre soaked in salt water) good amount of very thin sliced sweet onion and a little finely diced pasillo pepper. Let tomatoes sit all day, then warmed with pasta. The brininess of a few capers & their brine helped a lot. Used mint as that’s what I had.

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