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


Chickpea Rotini with Marinated Tomatoes and Parmigiano Reggiano
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