Penne with Grape Tomatoes and Mozzarella



Ingredients
Serves 4
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 fresh thyme leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon white-wine vinegar

Directions
1. 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 pot; immediately drain pasta mixture, and return to pot.

2. 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 not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.


Optional: Saute some garlic in olive oil, add some spinach. Add this to step 2.

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