Thursday, September 16, 2010

Recipe of the Week: End of Summer Pasta

With the end of summer in sight, I found this recipe through the Splendid Table. This is a one-dish meal using fresh in-season vegetables, herbs and chickpeas. For added protein, I’ve included chicken, but you can easily omit.

Mediterranean Summer Pasta with
Tomatoes, Chickpeas and Herbs

Adapted from The Very Best of Recipes for Health:

250 Recipes and More from the Popular Feature on NYTimes.com

4 servings

Ingredients:

1 pound boneless, skinless chicken breasts or thighs, diced into ½ inch cubes

1 tablespoon extra-virgin olive oil

1 pound ripe tomatoes, seeded and finely chopped

2 garlic clove, minced (I like to grate mine)

Salt and ground black pepper

1 teaspoon balsamic vinegar

1 tablespoon slivered or chopped fresh basil

1 teaspoon chopped fresh rosemary

1 tablespoon olive oil

1 can (15 ounces) chickpeas, rinsed and drained

3/4 pound fusilli or farfalle

½ cup, chopped kalamata olives

1/4 cup (1 ounce) crumbled feta cheese

Directions:

1. Rinse and pat dry chicken. Heat 1 tablespoon olive oil over medium high heat and brown chicken. Remove from pan and set aside.

2. Combine the tomatoes, garlic, salt, black pepper, vinegar, herbs, 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 then add the cooked chicken. To serve, top with olives and sprinkle on the cheese.

Advance Preparation: You can make the sauce a few hours before you cook the pasta.