One Pan Orecchiette with Chickpeas and Tomatoes Recipe

If you’re anything like me, you’ll adore a recipe that’s flavorful, fuss-free, and cleans up in a snap. That’s exactly why this One Pan Orecchiette with Chickpeas and Tomatoes Recipe has become a staple in my weeknight rotation. It’s packed with hearty chickpeas, juicy tomatoes, and briny Kalamata olives all mingling in one lovely skillet. Whether you’re cooking for family or just craving something comforting yet fresh, this dish checks all the boxes and then some.

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Ingredients You’ll Need

The magic of this One Pan Orecchiette with Chickpeas and Tomatoes Recipe really comes down to simple ingredients that play nicely together. Each has its role — the pasta acts as the hearty base, chickpeas add texture, and the olives bring a salty punch. Grab the freshest cherry tomatoes you can find; they’ll burst with sweetness.

• Orecchiette: I love this pasta shape because its little “ears” catch sauce and chickpeas perfectly.
• Chickpeas: A great pantry staple; make sure to rinse them well to avoid any canned taste.
• Kalamata Olives: These add depth and brininess—feel free to slice them if you want the olive flavor more evenly distributed.
• Tomato Paste: This punchy ingredient deepens the tomato flavor and enriches the sauce.
• Garlic: Thinly sliced for that perfect mellow garlic aroma without overpowering.
• Fresh Rosemary: Adds an earthy, fragrant note; remember to remove the sprigs before serving.
• Red Pepper Flakes: Just a pinch for a subtle kick that wakes up the dish.
• Kosher Salt & Black Pepper: Essential for balancing the flavors.
• Olive Oil: A good quality olive oil makes all the difference in flavor.
• Water: The liquid that cooks the pasta right in the pan, creating a luscious sauce.
• Grated Parmesan: Stirred in at the end for creaminess and savory depth.
• Baby Arugula: Adds a peppery freshness just before serving.
• Cherry Tomatoes: Halved to bring bursts of juicy sweetness.
• Fresh Chives: A mild oniony touch that brightens the whole dish.

Variations

I’m all about making a recipe your own, so let me share some fun tweaks I’ve tried. You’ll find that swapping or adding ingredients can take this One Pan Orecchiette with Chickpeas and Tomatoes Recipe from weeknight dinner to something a bit more special or accommodate your dietary preferences.

• Veggie Boost: I sometimes toss in chopped spinach or kale along with the arugula to up the greens—and it adds fantastic color and nutrients.
• Spicy Touch: If you love heat, adding extra red pepper flakes or even a dash of hot paprika amps up the flavor beautifully.
• Protein Swap: For a non-vegetarian option, shredded rotisserie chicken adds heartiness without losing the dish’s light feel.
• Gluten-Free: Use gluten-free orecchiette or any gluten-free pasta to keep things allergy-friendly—just watch the cooking time as it varies.
• Cheese-Free: I’ve left out the Parmesan for vegan friends, replacing it with nutritional yeast; it gives a subtle cheesy flavor.

How to Make One Pan Orecchiette with Chickpeas and Tomatoes Recipe

Step 1: Gather everything and start the simmer

Begin by adding the orecchiette, rinsed chickpeas, olives, tomato paste, garlic slices, rosemary sprigs, red pepper flakes, salt, pepper, olive oil, and water straight into a large sauté pan or skillet. It feels a bit like throwing everything in at once, but trust me, this one-pot method works wonders.

Bring the mixture to a boil over medium-high heat. Stir frequently so the ingredients don’t stick to the bottom, and watch the pasta start soaking up that flavorful liquid.

Step 2: Cook until pasta is perfectly tender

Let it cook for about 10 to 12 minutes, stirring often to ensure the pasta cooks evenly and the liquid reduces down into a rich sauce. Here’s a little secret I learned: if the sauce evaporates too quickly and the pasta isn’t yet tender, add more water by the quarter-cup. This keeps everything from drying out while the orecchiette gets that ideal al dente bite.

Step 3: Finish with fresh ingredients and cheese

Once the pasta is cooked just right, remove the rosemary sprigs to avoid a woody bite. Stir in the Parmesan cheese for that creamy finish along with handfuls of fresh baby arugula, halved cherry tomatoes, and freshly chopped chives. The greens wilt slightly from the residual heat and the tomatoes add a juicy pop—you’ll find this step really brightens the whole dish.

Step 4: Serve it up and enjoy

Scoop generous portions onto plates and garnish with extra Parmesan if you’re feeling fancy. You’ll absolutely love how the olives and chickpeas make every bite exciting and wholesome. This dish pairs well with a simple green salad or rustic bread, but on its own, it’s a winner.

How to Serve One Pan Orecchiette with Chickpeas and Tomatoes Recipe

Garnishes

I usually finish this dish with a generous sprinkle of Parmesan because it melts slightly and adds a lovely salty depth. A few extra fresh chive snips or even a drizzle of good olive oil can elevate it even more. Sometimes, I throw on a handful of toasted pine nuts to give it a satisfying crunch that my family adores.

Side Dishes

Pair this hearty pasta with something light and fresh like a simple arugula salad dressed in lemon vinaigrette or a crisp cucumber salad. If you want to keep it cozy, crusty bread to soak up any extra sauce is fantastic. Roasted veggies, especially asparagus or zucchini, also make perfect companions.

Creative Ways to Present

For dinner parties, I love serving this in individual shallow bowls with a sprinkle of colorful edible flowers and a little microgreens salad on top—it makes a humble pasta dish look like a restaurant masterpiece. You can also use small ramekins or bake the dish briefly topped with breadcrumbs for a crispy crust twist.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen, but the pasta will soften, so keep that in mind if you prefer it firmer. You can always brighten it up by stirring in fresh arugula or chives before reheating.

Freezing

This recipe freezes reasonably well for a pasta dish, though the tomatoes may become a little softer on thawing. I freeze portions in airtight containers without the fresh arugula or cheese, then add those fresh when reheating for the best texture.

Reheating

To reheat, I prefer warming it gently in a skillet with a splash of water or olive oil to loosen the sauce. Microwave works too, but stir it halfway through to ensure even heat. After reheating, fresh arugula tossed in at the end adds a lovely contrast to the warmed pasta.

FAQs

Final Thoughts

This One Pan Orecchiette with Chickpeas and Tomatoes Recipe holds a special place in my kitchen because it marries simplicity with Mediterranean flair in such an effortless way. Whenever I make it, the whole family dives in happily, and I spend less time at the stove and more time chatting around the table. I’m confident you’ll enjoy it just as much—give it a try and let it become your go-to recipe for busy nights or casual gatherings!

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