Summer Pasta with Tomatoes and Chick Peas


Spelt Summer Pasta With Tomatoes And Chickpeas is an easy pasta dish with an uncooked sauce for a warm summer night. You can also serve this cold the next day for lunch.

Spelt Summer Pasta With Tomatoes And Chickpeas

chickpeas Total time: about 30 minutes
Serves 4



  • 1 lb/450 g ripe, fresh tomatoes, peeled if desired and finely chopped
  • 1 plump garlic clove, minced
  • Salt and freshly ground pepper to taste
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon slivered or chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 1 15 oz/330 g can chick peas, drained and rinsed
  • 1 lb/450 g spelt rotini or penne
  • ΒΌ cup crumbled feta or freshly grated Parmesan (more to taste)


  1. Combine all the ingredients except the chickpeas in a wide bowl. Let the mixture sit for 15 minutes, then add the chick peas and stir together. Add salt and pepper to taste.
  2. Boil a large pot of water while the “sauce” develops its flavors. Salt the water well and add the pasta. Cook the pasta al dente, drain, and toss with the tomato and chick pea mixture. Sprinkle the feta or parmesan on top, and serve.

Adapted from The New York Times Cooking Section

Author: Daniel Lieberman

Daniel Lieberman is a cook and writer living in the hills of Western Massachusetts. When he's not cooking he listens to opera and reads a lot.

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