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Cherry Tomato Pasta

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This cherry tomato pasta is the quick summer dinner you’ve been waiting for. Chickpea pasta adds fiber, while cherry tomatoes and basil cook down to create a flavorful sauce. Tossing the hot pasta with some of the cheese before topping it with the sauce is the key to ensuring all the noodles get coated with cheesy goodness.

Ingredients:
  • 1 pound chickpea cavatappi
  • ½ cup grated parmesan cheese, divided
  • ⅓ cup extra-virgin olive oil
  • 3 pints multicolor cherry tomatoes
  • 4 cloves garlic, thinly sliced
  • 4 sprigs fresh basil, plus 2 tablespoons torn fresh basil leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon sugar
Directions:
  1. Bring a large pot of water to a boil. Add 1 pound chickpea cavatappi; cook according to package directions. Reserve ½ cup cooking water; drain the pasta and transfer to a large bowl. Toss with 2 tablespoons Parmesan.
  2. Heat ⅓ cup oil in a large high-sided skillet over medium-high heat. Add 3 pints tomatoes, the sliced garlic, 4 basil sprigs, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until the tomatoes have started to burst and release their juices, 6 to 8 minutes. Remove and discard the basil sprigs. Reduce heat to medium-low; add ½ teaspoon sugar and ¼ cup of the reserved pasta water; stir (adding more pasta water, 1 tablespoon at a time, if needed) until the sauce is loose enough to cover the pasta, but thick enough to cling a bit. Divide the pasta among 4 bowls and top each with the tomato sauce and 1 tablespoon Parmesan. Sprinkle with 2 tablespoons torn basil.
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