Penne with Grape Tomatoes and Mozzarella
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Everyday Food, March 2007
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
wordsnob, thanks, I get it now
wordsnob, thanks, I get it now
I added balsamic vinegar as opposed to white-wine vinegar and the flavor was much better.
I added balsamic vinegar as opposed to white-wine vinegar and the flavor was much better.
Not terribly flavorful. Perhaps with the addition of parmesean cheese it might be better.
Pam
Not terribly flavorful. Perhaps with the addition of parmesean cheese it might be better.
Pam
Anita: Because that is a link. You'd click it if someone was being inappropriate.
Anita: Because that is a link. You'd click it if someone was being inappropriate.
Anitarn: As hard as it is to believe, some people, from time to time, will make political statements or make snide comments on other contributers comments or questions.
Anitarn: As hard as it is to believe, some people, from time to time, will make political statements or make snide comments on other contributers comments or questions.
I did as Amy did with the garlic and spinich. I did not use mozzerella. I used fresh grated parmesan cheese and topped each serving with more parmesan cheese. It was so good and quick. This is a real keeper.
I did as Amy did with the garlic and spinich. I did not use mozzerella. I used fresh grated parmesan cheese and topped each serving with more parmesan cheese. It was so good and quick. This is a real keeper.
Why does it always say "report as inappropriate" after each comment?
These comments are certainly not inappropriate......
Why does it always say "report as inappropriate" after each comment?
These comments are certainly not inappropriate......
Fresh Basil instead of thyme. MMMmmmmm!
Fresh Basil instead of thyme. MMMmmmmm!
I sauted some garlic in olive oil, added a little spinach to that. Then stirred into the pasta as in step 2 above. I didn't use any vinegar. It was absolutely delicious!
I sauted some garlic in olive oil, added a little spinach to that. Then stirred into the pasta as in step 2 above. I didn't use any vinegar. It was absolutely delicious!
I included arugula which gave a much needed depth of flavor.
I included arugula which gave a much needed depth of flavor.
I plan to add canallini beans instead of chick peas, but it sounds great.
I plan to add canallini beans instead of chick peas, but it sounds great.