PASTA DAY: Penne With Tomatoes, Chickpeas, And Mint

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* Exported from MasterCook *

 

Penne With Tomatoes, Chickpeas, And Mint

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 94

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

2 shallots -- minced

3 large ripe tomatoes -- chopped, up to 4

1 1/2 cups cooked chickpeas -- drained and rinsed

1 bunch scallions -- minced

salt and freshly ground black pepper

1 pound penne

1/4 cup minced fresh mint

 

Serves 4

 

Meaty chickpeas provide substance to this dish, which is best made in the

summer when fresh ripe tomatoes and mint are at their peak. While mint is

more commonly thought of as an ingredient in Greek and Middle Eastern

cooking, it is favored by Italian cooks as well.

 

Heat the oil in a large skillet over medium heat. Add the shallots and

cook until softened, about 5 minutes. Add the tomatoes, chickpeas,

scallions, and salt and pepper to taste. Simmer until heated through,

about 5 minutes. Keep warm over low heat. Cook the penne in a large pot

of boiling water, stirring occasionally, until it is al dente, about 8 to

10 minutes. When the pasta is cooked, drain it and place in a large

serving bowl. Add the tomato and chickpea mixture and the mint, and toss

gently to combine. Serve immediately

 

Other pasta choices: ziti or other tubular pasta

 

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