Mediterranian Pasta with Hummus and Charred Tomatoes

Mediterranean Pasta with Hummus and Charred Tomatoes
Submitted By: Pam G.
Adapted From: The Cilantropist

Yield: Serves 4-6

8 oz Pasta - Use penne, rigatoni, rotini, cappelletti, radiatore, or any 'shaped pasta'
1 Cup Prepared Classic Hummus
2 Tbs Extra Virgin Olive Oil
24 oz Cherry or Grape Tomatoes
4 Cloves Fresh Garlic - minced
1 tsp Smoked Paprika
½ Cup Kalamata Olives - pitted and rough chopped
½ Cup Fresh Coriander (Cilantro) - rough chopped 
Kosher Salt to taste
Fresh Ground Black Pepper to taste

  1. Cook pasta according to package in a large pot of salted water until al dente - Drain - Reserve ½ cup cooking liquid - Whisk reserved cooking liquid into prepared hummus until smooth
  2. While cooking pasta, heat olive oil in a large, heavy bottomed skillet over high heat - Once oil is hot, add tomatoes and season with a generous pinch of kosher salt and fresh ground black pepper
  3. Cook tomatoes, stirring occasionally, for 7-10 minutes or until slightly charred - Add garlic and paprika to pan - Slightly crush a few of the tomatoes to release their juice - Mix to combine
  4. Add cooked pasta and thinned hummus to pan - Mix to thoroughly coat pasta
  5. Add chopped olives and cilantro and toss to combine
  6. Adjust seasoning with additional kosher salt and fresh ground black pepper if necessary
  7. Serve immediately

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