Summer Pasta with Tomatoes and Chick Peas

By Martha Rose Shulman

Published August 17, 2008

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 30 minutes
Rating
4(179)
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

  • 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

  • ¾ pound fusille or farfalle

  • ¼ cup crumbled feta or freshly grated Parmesan (more to taste)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

81 grams carbs; 8 milligrams cholesterol; 487 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 8 grams fiber; 755 milligrams sodium; 17 grams protein; 9 grams sugar

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
179 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

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!!

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