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Pasta Skillet with Tomatoes
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| Ingredients: | |
| 2 teaspoons | olive oil |
| 2 cups | chopped tomato |
| 2 | garlic cloves, minced |
| 3 cups | hot cooked angel hair |
| about 6 ounces | uncooked pasta, optional |
| 1/2 cup | chopped fresh basil |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 1 (15 1/2-ounce) can | chickpeas |
| (garbanzo beans), drained | |
| 1/2 cup (2 ounces) | grated Asiago |
| cheese | |
| 2 tablespoons | balsamic vinegar |
| Basil sprigs, (optional) | |
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add tomato and garlic, and sauté 2 minutes. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes. Place mixture in a bowl; stir in cheese and vinegar, and garnish with basil, if desired.
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