Penne With Grape Tomatoes & Mozzarella

12 oz penne

coarse salt and ground pepper

1 can (15 oz) chickpeas, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2 pint (8 oz) bocconcini (small fresh mozzarella balls), halved, or 8 oz fresh mozzarella, cubed

2 Tbs fresh thyme leaves, plus more for garnish

2 Tbs olive oil

1 Tbs white-wine vinegar

1) Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.

2) Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme

Review:  Mike made this for me tonight and we tweaked this along the way.  We had leftover marinated mozzarella balls in the fridge (from Costco) and ultimately used them in all of their glory.  Meaning, we didn't add extra olive oil, thyme or vinegar.  The mozzarella had so much oil and marinade seasonings already, we figured it was enough.  And, it was!!  Using these made this recipe soooooo much easier to make and it was incredibly delicious!!