Penne with Grape Tomatoes and Mozzarella

By lindybug

Prep: 10 minutes
Total: 20 minutes

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

Preparation

Step 1

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.