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 ChickpeasTotal time: about 30 minutes
- 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
- ¼ cup crumbled feta or freshly grated Parmesan (more to taste)
- 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.
- 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