Penne with Grape Tomatoes and Mozzarella

Ingredients

• 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

Directions

• 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 was taken from Everyday Food.

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