Recipe: Pasta Pomodoro (using fresh tomatoes and chickpea)

PASTA POMODORO

2 tsp extra-virgin olive oil
2 cloves garlic, peeled and minced
2 large tomatoes, chopped
1 cup fresh basil leaves, chopped
1 cup drained canned chickpeas
3/4 lb dried angel hair or linguine pasta, cooked 1/4 cup Asiago cheese, grated
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper

In a nonreactive skillet over medium-high heat, heat olive oil. Add garlic and tomatoes; saute 2 minutes.

Add basil, chickpeas and pasta; saute 1 minute.

Add remaining ingredients and combine well. Heat through.

Makes 4 servings
Source: Sun-Sentinel, South Florida