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Penne with Grape Tomatoes and Mozzarella


Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2007


  • 12 ounces ridged or plain penne
  • Coarse salt and ground pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed
  • 2 tablespoons fresh thyme leaves, plus more for garnish
  • 2 tablespoons olive oil
  • 1 tablespoon white-wine vinegar


  1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.

  2. Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.

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