Ingredients

1 pound ripe tomatoes, peeled if desired and finely chopped

1 garlic clove, minced

Salt and ground black pepper

1 teaspoon balsamic vinegar (optional)

1 tablespoon slivered or chopped fresh basil

1 tablespoon extra-virgin olive oil

1 can (15 ounces) chickpeas, rinsed and drained

3/4 pound fusilli or farfalle

1/4 cup (1 ounce) crumbled feta cheese or grated Parmesan

Preparation

  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.

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

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.