Prep 30 mins
Cook 0 mins
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.
- 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)
- Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
- Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
- Let stand at room temperature until the pasta is ready.
- Cook pasta in a large pan with 3 qts.
- water until al dente, about 9 to 11 minutes.
- Drain well.
- Fold the pasta into the tomato sauce and serve at once.
- If desired, offer the Parmesan as a condiment at the table.
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.