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.
Ingredients
- 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)
- Nutritional Information
Nutritional analysis per serving (4 servings)
483 calories; 10 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 79 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 16 grams protein; 8 milligrams cholesterol; 293 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- 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.
- 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.
About 30 minutes
Dining and Cooking