Diets

Gemelli with Blistered Cherry Tomatoes, Chickpeas, and Smoked Paprika

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

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

Servings
4

Ingredients

  • 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

Preparation

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).