Penne with Grape Tomatoes and Mozzarella


  • 12 ounces ridged or plain penne
  • coarse salt and ground pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 pint ( 8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed
  • 2 tablespoons olive oil
  • 1 tablespoon white-wine vinegar


  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions
  • Reserve 1/2 cup pasta water
  • Add chickpeas to the pot
  • Immediately drain pasta mixture and return to pot
  • Add tomatoes, bocconcini, thyme, oil and vinegar to pasta
  • Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may need all the water)
  • Season with salt and pepper
  • Toss to combine
  • Serve, garnished with additional thyme
This recipe is from Everyday Food.


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