10 ounces whole-wheat capellini
1 tablespoon extra-virgin olive oil
1 1/3 cups grape tomatoes
2 large garlic cloves, thinly sliced
1/8 teaspoon plus 1/2 teaspoon sea salt, divided
1 cup hummus
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely diced red onion
1 1⁄2 tablespoons pine nuts, toasted
1 lemon, cut into 4 wedges (optional)
1. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid.
2. Meanwhile, heat oil in a small skillet over medium heat. Add tomatoes and saute until they start to blister, about 3 minutes. Add garlic and 1/8 teaspoon salt and saute until fragrant, about 1 minute. Set aside.
3. Return pasta to dry pot over medium heat, add hummus, desired amount of reserved cooking liquid, (start with about 1/2 cup), and remaining 1/2 teaspoon salt and toss to coat, cooking for 1 minute. Adjust seasoning, if needed. Transfer pasta to a serving platter, top with tomato mixture, parsley, onion, and pine nuts, and serve immediately with lemon wedges on the side, if desired.