Pasta With Salsa Cruda Di Pomodoro

• 4 -5 large tomatoes, coarsley chopped
• 1 cup cooked chickpeas, drained (dried or canned)
• 1/4 cup chopped basil, sliced into thin ribbons
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 8 ounces conchiglie (medium pasta shells)
• 1/4 cup freshly grated parmesan cheese (optional)

1. Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
2. Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
3. Let stand at room temperature until the pasta is ready.
4. Cook pasta in a large pan with 3 qts.
5. water until al dente, about 9 to 11 minutes.
6. Drain well.
7. Fold the pasta into the tomato sauce and serve at once.
8. If desired, offer the Parmesan as a condiment at the table.

tomatoes, chickpeas, basil, parsley, garlic, balsamic vinegar, fresh ground pepper, salt, conchiglie, parmesan cheese

Taken from www.food.com/recipe/pasta-with-salsa-cruda-di-pomodoro-29534 (may not work)