Summer Pasta with Tomatoes and Chick Peas

• 1 pound ripe, fresh tomatoes, peeled if desired and finely chopped
• 1 plump garlic clove, minced
• Salt and freshly ground pepper to taste
• 1 teaspoon balsamic vinegar (optional)
• 1 tablespoon slivered or chopped fresh basil
• 2 tablespoons extra virgin olive oil
• 1 (15-ounce) can chick peas, drained and rinsed
• 3/4 pound fusille or farfalle
• 1/4 cup crumbled feta or freshly grated Parmesan (more to taste)

1. Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl.
2. Let sit for 15 minutes.
3. Stir in the chick peas.
4. Taste and adjust seasonings.
5. Meanwhile, bring a large pot of water to a rolling boil.
6. Add a generous amount of salt and the pasta.
7. Cook al dente, until the pasta is firm to the bite.
8. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.

pound ripe, garlic, salt, balsamic vinegar, fresh basil, extra virgin olive oil, chick peas, farfalle, crumbled feta

Taken from cooking.nytimes.com/recipes/1016428 (may not work)