Summer Pasta With Tomatoes And Chick Peas Recipes

Steps:

• Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Steps:

• Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
• Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don't worry if you don't get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
• Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
• Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
• Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.