Have you noticed that I’ve been putting smoked paprika in everything lately? I’m kind of obsessed with it. I just stocked up at Despana, this amazing Spanish market near my work. My entire office is moving next week from our beautiful Soho loft to…right near Penn Station. Before we go, we’re all stuffing ourselves with the best neighborhood eats. Balthazar Bakery for lunch, anyone?
I love this recipe because it is about 50% pasta and 50% delicious roasted tomato-chickpea-olive mixture. It feels a lot lighter than eating a big bowl of noodles. It comes together super fast, making it a great weeknight option. You could also make the tomato mixture a few hours ahead and then just reheat it, cook the pasta, and add the hummus before dinner.
I adapted this dish from Bon Appetit. I didn’t change much, but I did swap parsley for cilantro, since Alex is as a hater. If you like cilantro (I personally love it!) feel free to use it instead.
Pasta with Hummus and Tomatoes
Makes 4 servings
Adapted from Bon Appetit
2 tablespoons olive oil
2 pints grape or cherry tomatoes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 (15-ounce) can chickpeas, rinsed and drained
1/2 teaspoon smoked paprika
8 ounces penne pasta
1/2 cup hummus
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh flat leaf parsley
Heat the oil in a large skillet over high heat. Add the tomatoes and season with salt and pepper. Cook, shaking the pan occasionally, until the tomatoes have softened and are starting to burst, 10 to 15 minutes. (Alternatively, you can roast the tomatoes in a 425°F oven for 20 minutes.) Mash some of the tomatoes to release their juice. Stir in the garlic, chickpeas, and smoked paprika.
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain, reserving 1/2 cup of pasta water. Stir hummus into pasta water.
Add the pasta to the skillet with the tomato mixture. Add the hummus mixture and toss to coat. Stir in the olives and parsley.
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