Capellini Pomodoro

Capellini Pomodoro

Serves 4

Thin pasta with a fresh tomato sauce comes together quickly for a satisfying weeknight supper.

  • 3/4 pound cappellini, cooked al dente
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 large tomato, chopped
  • 1 cup fresh basil leaves, chopped
  • 1 cup cooked chickpeas, rinsed and drained
  • 1/4 cup grated Asiago cheese
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
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Heat olive oil in a medium skillet over medium-high heat. Add garlic and tomato and cook, stirring frequently, for 2 minutes. Add basil, chickpeas and cooked pasta. Cook, stirring frequently, for 1 minute. Add Asiago, balsamic, salt and pepper. Taste and adjust seasoning. Serve immediately.

Nutritional Info: 
Per Serving:450 calories (60 from fat), 7g total fat, 2g saturated fat, 5mg cholesterol, 550mg sodium, 80g carbohydrate (6g dietary fiber, 5g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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