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.
- 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
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.
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.