Pasta with Chickpeas and Charred Tomatoes

This was good. I left out the olives like usual, but I think they were missed. I was trying to think of something to substitute, maybe capers? I'm not sure.

Bon Appetit, February 2011

Prep: 30 minutes

Total: 30 minutes

4 Servings

8 oz penne pasta

1/2 cup purchased plain hummus

2 tbsp extra-virgin olive oil

2 12-oz bags cherry tomatoes

1 15-oz can chickpeas (garbanzo beans) drained

3 garlic cloves, pressed

1 tsp smoked paprika

1/2 cup halved pitted Kalamata olives

1/2 cup chopped fresh cilantro

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.

Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.