Pasta With Salsa Cruda di Pomodoro
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4-5 large tomatoes, coarsley chopped
- 236.59 ml cooked chickpeas, drained (dried or canned)
- 59.14 ml chopped basil, sliced into thin ribbons
- 59.14 ml chopped fresh parsley
- 2 clove garlic, minced
- 14.79 ml balsamic vinegar
- 2.46 ml fresh ground pepper
- 2.46 ml salt
- 226.79 g conchiglie (medium pasta shells)
- 59.14 ml freshly grated parmesan cheese (optional)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Miss Annie
United States