Gemelli with Blistered Cherry Tomatoes, Chickpeas, and Smoked Paprika


For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.

  • 4Servings


  • 2 Tbs. olive oil
  • 16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. red pepper flakes
  • 2 Tbs. chopped fresh Italian parsley
  • 1 Tbs. chopped fresh marjoram
  • 1 15-oz. can chickpeas, rinsed and drained
  • 8 oz. gemelli
  • 1 cup crumbled reduced-fat feta cheese, optional


Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.

Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.

Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).

Nutrition Information

  • Calories: 393
  • Carbohydrate Content: 64 g
  • Fat Content: 10 g
  • Fiber Content: 8 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 248 mg
  • Sugar Content: 8 g