By Bill Telepan
8 ounces penne or fusilli pasta
Cook pasta 2 minutes less according to package time. Strain and reserve.
Marinated Cherry Tomatoes
2 pints cherry tomatoes, halved vertically (stem to tip)
1 1/2 teaspoons kosher salt
1 tablespoon dried leaves
12 tablespoons extra-virgin olive oil
6 tablespoons red-wine vinegar
In a small bowl, toss tomatoes with 1/2 teaspoon salt and let sit 20 minutes to one hour (they will slowly release their juices). Place oregano in a bowl and add 4 tablespoons oil and 2 tablespoons vinegar, and set aside. When tomatoes are ready, stir in the remaining 8 tablespoons of oil, 4 tablespoons of vinegar, and the oregano mixture.
1 cup extra virgin olive oil
2 cups of basil leaves-washed
1 teaspoon minced garlic
½ cup cooked chickpeas
Place the oil, half of the basil and the garlic in blender and start blending. Add more basil and continue adding a little at a time until all is in the blender and starts to become smooth. Once combined, start adding chickpeas little by little. Blend until smooth, and adjust seasoning with salt. Toss with pasta and cherry tomatoes, and serve.
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