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Tony’s Table: Neapolitan Pasta With Chickpeas

NEW YORK (CBSNewYork) – CBS 2’s Fresh Grocer Tony Tantillo suggests cooking up this treat which he says tastes even better the second day.

Click here for a printable version of this recipe (.pdf)

Neapolitan Pasta & Chickpeas

  • 6 Ounces Pasta (small cut)
  • 4 Ounces Chickpeas (drained)
  • 2 Ounces Green Peas
  • 6 Ounces Cherry or Grape Tomatoes (sliced in half)
  • 2 Ounces White Onion (diced)
  • 1 Ounce Balsamic Vinegar
  • 1 1/2 Ounces Parsley (chopped)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cloves Garlic

Cook pasta in salted boiling water for 8-10 minutes. In sauté pan, add olive oil, garlic and onions. Heat for 2-3 minutes. Add tomatoes, chick peas and balsamic vinegar. Cook for 2-3 additional minutes. Add pasta & green peas. Let simmer and serve. Top with cheese or Italian parsley.

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