Summer Pasta With Tomatoes And Chick Peas Recipes

PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS

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.

SUMMER PASTA WITH TOMATOES AND PEAS

Steps:

• Boil water in a large skillet, sprinkle 1/2 teaspoon salt and toss in pasta. Drop 1 tablespoon olive oil in it and cook for 7 minutes. Drain, leaving about 1/4 cup of the water.
• Boil water in the same skillet for peas this time. Drop the peas in the boiling water and cook until tender but still a bit firm, for about 5-10 minutes. Drain and transfer into very cold water. Drain, set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add the halved cherry tomatoes, put a lid on the skillet and let the tomatoes get a little tender for about 5 minutes stirring a few times.
• Season it with salt and black pepper.
• Toss in pasta, peas and 1/4 cup water in which you cook pasta. Stir and take it from heat.
• Serve warm or cold.

SUMMER PASTA WITH TOMATOES AND CHICK PEAS

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.

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

JAMMY CHERRY TOMATO PASTA WITH CRISP LEMON ROSEMARY CHICKPEAS

Steps:

• 1. Heat a large, high sided skillet over medium heat. Add the olive oil, chickpeas, and rosemary, and cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. It's OK if some of the chickpeas are popping. Add the lemon and cook another minute, until fried. Remove the chickpeas, rosemary, and most of the lemon from the oil to a paper towel-lined plate. Season with salt and pepper. Set the skillet aside. 2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.3. Meanwhile, place the skillet with the rosemary-infused oil still inside over high heat. When the oil shimmers, add the tomatoes, garlic, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Reduce the heat to low, add the vinegar, preserves or honey, and a splash of the pasta cooking water (3-4 tablespoons). Simmer 5-10 minutes, until the sauce reduces and is "jammy". 4. Add the pasta, kale, and basil, tossing to combine. Crumble in the fried rosemary, reserving 1 sprig for topping. If needed, thin the sauce with additional pasta cooking water.6. Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon. Enjoy!

MEDITERRANEAN CHICKPEA PASTA SALAD

Steps:

• Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
• Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
• Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.

VEGAN SUMMER GARDEN PASTA WITH CHERRY TOMATOES & CHARD

Steps:

• Cook the pasta according to package directions. In the last minute of cooking, reserve ¼ cup of the pasta cooking water and set aside. Then, stir the chopped chard into the pot of boiling pasta. When the time is up, drain the pasta and the chard. Set aside.
• Set a sauté pan over medium heat. Once the pan has heat up, add half of the olive oil. Add the zucchini to the pan. Season with salt and pepper. Sauté the zucchini, stirring here and there, until slightly softened and edges are bright green, about 3-4 minutes. Transfer the sautéed zucchini to a bowl and set aside.
• Return the sauté pan to the stove and add the remaining oil. Add the shallots to the pan and sauté until soft, about 3 minutes. Throw the thyme, chili flakes, sun dried tomatoes, garlic, and capers into the pan, and stir until the garlic is fragrant, about 30 seconds.
• Pour in the wine and stir. Once the wine has reduced slightly, about 1 minute, add the cherry tomatoes to the pan. Cover the pot with a lid and let it sit for 2 full minutes.
• Uncover the pan. The cherry tomatoes should be slightly softened. Start squishing them with the back of your spoon/spatula. Once they're squished to your liking, pour in the non-dairy "cream" and stir. Add the chickpeas and stir. The sauce should be a bit fluid. If it seems dry, pour in some of the reserved pasta cooking water.
• Bring the sauce to a simmer, and add the drained pasta and chard along with the sautéed zucchini and basil. Stir to combine. Serve the pasta hot with vegan "parmesan" and extra chili flakes if you like.

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.