Pasta with Chickpeas and Charred Tomatoes

4 servings

• PREP: 30 minutes
• TOTAL: 30 minutes

Recipe by the Bon Appétit Test Kitchen

February 2011

Ingredients

• 8 ounces penne pasta
• 1/2 cup purchased plain hummus
• 2 tablespoons extra-virgin olive oil
• 2 12-ounce bags cherry tomatoes
• 1 15-ounce can chickpeas (garbanzo beans), drained
• 3 garlic cloves, pressed
• 1 teaspoon smoked paprika
• 1/2 cup halved pitted Kalamata olives
• 1/2 cup chopped fresh cilantro

Preparation

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
• Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/02/pasta_with_chickpeas_and_charred_tomatoes#ixzz1F7ZYGkEV

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