Pasta With Salsa Cruda di Pomodoro

Miss Annie's Note:

This pasta dish is just right for summertime with all those wonderful home-grown tomatoes we have access to. Since the sauce is uncooked, choose the best and brightest tomatoes available.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 -5 large tomatoes, coarsley chopped
• 1 cup cooked chickpeas, drained (dried or canned)
• 1/4 cup chopped basil, sliced into thin ribbons
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 8 ounces conchiglie (medium pasta shells)
• 1/4 cup freshly grated parmesan cheese (optional)

Directions:

1. Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
2. Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
3. Let stand at room temperature until the pasta is ready.
4. Cook pasta in a large pan with 3 qts.
5. water until al dente, about 9 to 11 minutes.
6. Drain well.
7. Fold the pasta into the tomato sauce and serve at once.
8. If desired, offer the Parmesan as a condiment at the table.

Reviews

[Anu]

This was pretty okay for a quick and easy dinner, but I felt the vinegar overpowered all the other flavours. The chickpeas seemed a little out of place among the italian herbs and tomatoes, but the garlic added a lot of flavour. I'd like to give this a shot with some oregano, paprika, and maybe even some cumin.