Pasta With Tomatoes & Chickpeas

Ingredients:

1 pound ripe tomatoes, peeled if desired, and finely chopped
1 garlic clove minced
salt & black pepper
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon EVOO
1 can chickpeas, rinsed and drained
3/4 pound fusilli
1/4 cup crumbled feta or grated Parmesan

Directions:
1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.

2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.

Variation: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.