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Capellini Pomodoro

Serves 6
Time 20 min
Thin pasta with a fresh tomato sauce comes together quickly for a satisfying weeknight supper. Our version adds chickpeas for a hearty vegetarian meal.
Special Diets:
Ingredients
  • 1 pound cappellini cooked al dente
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 3 large tomatoes (about 4 cups) chopped
  • 1 cup fresh basil leaves chopped
  • 1 cup garbanzo beans (also called chickpeas) drained and rinsed
  • 1/2 cup grated Asiago cheese
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Method

Bring a large pot of water to a boil and cook cappellini al dente, 3-5 minutes. Meanwhile, heat olive oil in a medium skillet over medium-high heat. Add garlic and tomatoes and cook, stirring frequently, for 2 minutes. Add basil, chickpeas, balsamic vinegar, salt and pepper and cook, stirring frequently, for 1 minute. Drain pasta and return to pot. Stir in tomato mixture and Asiago cheese. Serve immediately.

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.
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  • 1 pound cappellini cooked al dente
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 3 large tomatoes (about 4 cups) chopped
  • 1 cup fresh basil leaves chopped
  • 1 cup garbanzo beans (also called chickpeas) drained and rinsed
  • 1/2 cup grated Asiago cheese
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper