Pasta with Grape Tomatoes & Mozzarella – I just love this dish. It is so, so easy and yet surprisingly flavorful. It’s perfect for a weeknight. I knew that I wanted to go for a walk tonight (it’s been SO nice here), so I needed an easy dinner that was quick and light. I’ve made this before and James loved it. The original recipe is from Everyday Food and my changes are in red. I pretty much halved the recipe because I’m not a huge leftover fan.
Also, last time I made this, I found that there was too much cheese and it all ended up melted together and in one big clump. I added a lot less this time with the thought that we could always add more later. 🙂 Enjoy!!
Pasta with Grape Tomatoes & Mozzarella
Serves 4 (2-3 with my changes)
- 12 ounces ridged or plain penne (I used gemelli pasta & a half a box.)
- Coarse salt and ground pepper
- 1 can (15 ounces) chickpeas, rinsed and drained (I used half a can.)
- 1 pint grape or cherry tomatoes, halved (I used most of the pint – they were so sweet!)
- 1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed (I
- used about 6 ounces.)
- 2 tablespoons fresh thyme leaves, plus more for garnish (I used a pinch of dried.)
- 1 tsp. dried basil
- 2 tablespoons olive oil
- 1 tablespoon white-wine vinegar
1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water.
2. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
3. Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta.
4. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta (you may not need all the water).
5. Season with salt and pepper; toss to combine.
6. Serve, garnished with additional thyme.
We didn’t have anything else with this but it would be good with fresh spinach or arugula, as well.