SUMMER PASTA WITH TOMATOES AND CHICK PEAS
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.
Provided by Martha Rose Shulman
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 11 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 9 grams
PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS
An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.
PASTA WITH CHICKPEAS AND TOMATOES
Our pasta with chickpeas and tomatoes is simple to prepare, yet packed full of satisfying flavor. A sprinkle of Parmesan cheese finishes the dish with a little extra umami flavor.
Provided by America's Test Kitchen
Categories Mains
Time 45m
Number Of Ingredients 11
Steps:
- In a pot over medium heat, warm oil until shimmering, 1 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 10 minutes. Stir in garlic, pepper flakes, and rosemary and cook until fragrant, about 1 minute.
- Stir in water, chickpeas and their liquid, tomatoes and their juice, and salt and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.
- Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Adjust consistency with extra hot water as needed and season with salt and pepper to taste.
- Serve, passing the Parmesan and extra oil separately.☞TESTER TIP: A little drizzle of balsamic vinegar elevates the taste to the next level.
Nutrition Facts : ServingSize 1 serving, Calories 524 kcal, Carbohydrate 69 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 1048 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g
CHICKPEAS AND TOMATOES
A sprinkling of fresh mint turns a simple side into a superstar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
- Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.
Nutrition Facts : Calories 136 g, Fat 4 g, Protein 4 g
PASTA WITH CHICKPEA-TOMATO SAUCE
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
- While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
- Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.
Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g
PASTA WITH FRESH TOMATOES AND GOAT CHEESE
This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.
SUMMER PASTA WITH TOMATOES AND CHICKPEAS
Steps:
- 1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings. 2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve. Advance Preparation: You can make the sauce a few hours before you cook the pasta. Variation: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.
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