Pasta With Chickpeas And Charred Tomatoes

• 8 ounces penne pasta
• 1/2 cup purchased plain hummus
• 2 tablespoons extra-virgin olive oil
• 2 12-ounce bags cherry tomatoes
• 1 15-ounce can chickpeas (garbanzo beans), drained
• 3 garlic cloves, pressed
• 1 teaspoon smoked paprika
• 1/2 cup halved pitted kalamata olives
• 1/2 cup chopped fresh cilantro

1. 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.
2. 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.

penne pasta, purchased plain hummus, extravirgin olive oil, tomatoes, chickpeas, garlic, paprika, olives, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pasta-with-chickpeas-and-charred-tomatoes-363654 (may not work)