Pasta With Salsa Cruda di Pomodoro

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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.