Chickpea Rotini with Marinated Tomatoes and Parmigiano Reggiano

The quick, no-cook tomato sauce delivers fresh summer flavors any time of the year.

3 pounds Barilla Chickpea Rotini
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
6 cloves garlic, minced
3 cups loosely packed basil leaves, julienne-cut
2 tablespoons fresh thyme leaves
18 plum tomatoes, seeded, diced
kosher salt & ground black pepper
1-1/2 cups parmigiano reggiano cheese shavings
  1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Cook pasta as directed on package; drain.
  2. Meanwhile, whisk oil, vinegar, garlic, basil and thyme in large bowl; stir in tomatoes. Season to taste with salt and pepper.
  3. Add pasta to tomato mixture. Serve topped with cheese shavings.

Chef Notes: Substitute cherry or grape tomatoes for the plum tomatoes.
This pasta dish should be served warm.