One Pan Orecchiette with Chickpeas, Tomatoes & Olives

5 from 1 vote

One Pan Orecchiette with Chickpeas, Tomatoes & Olives

Ready in less than 20 minutes, this easy orecchiette recipe ticks all the boxes for a weeknight vegetarian dinner because it's a one-pan pasta where all the ingredients simmer together.

Prep Time5

Cook Time12

Total Time17

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

12 ounces orecchiette
1-15 ounce can chickpeas, drained and rinsed
1/2 cup pitted Kalamata olives
2 tablespoons tomato paste
2 garlic cloves, thinly sliced
2 sprigs fresh rosemary
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
4-1/2 cups water
1/2 cup grated Parmesan plus more for serving
1-2 handfuls baby arugula
1 cup halved cherry tomatoes or grape tomatoes
1 tablespoon fresh chives

Instructions

Put the orecchiette, chickpeas, olives, tomato paste, garlic, rosemary, red pepper flakes, salt, pepper, olive oil and water in a large sauté pan or skillet.
Bring the mixture to a boil and cook, stirring frequently, for 10-12 minutes until the liquid has reduced into a sauce and the orecchiette is al dente. (Add more water by the 1/4-cup full if the sauce reduces too much before the pasta is cooked).
Remove the rosemary sprigs. Stir in the Parmesan, arugula, cherry tomatoes and chives.
Garnish with additional Parmesan before serving.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave or in a skillet over medium heat on the stove with little oil. When you have warmed them, stir in fresh arugula leaves. Keep in mind that leftovers will soften the longer you keep them.

You can also eat leftovers cold as a pasta salad. Add lettuce and a splash of the vinaigrette or your choice.

Adapted from Martha Stewart Living

Nutrition