Description
This vibrant and easy one-pan orecchiette dish combines chickpeas, juicy cherry tomatoes, tangy Kalamata olives, and fragrant rosemary for a flavorful Mediterranean-inspired meal. The pasta is cooked directly in a savory tomato sauce, making cleanup a breeze while ensuring every bite is packed with rich, fresh flavors. Finished with peppery arugula and Parmesan cheese, this recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale
Main 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
Finishing Ingredients
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 to 2 handfuls baby arugula
- 1 cup halved cherry tomatoes or grape tomatoes
- 1 tablespoon fresh chives, chopped
Instructions
- Combine Ingredients: Place the orecchiette pasta, drained chickpeas, Kalamata olives, tomato paste, thinly sliced garlic, rosemary sprigs, red pepper flakes, kosher salt, black pepper, olive oil, and water into a large sauté pan or skillet.
- Cook Pasta and Sauce: Bring the mixture to a boil over medium-high heat. Stir frequently and cook for 10 to 12 minutes until the liquid has reduced and thickened into a sauce, and the orecchiette is cooked al dente. If the sauce reduces too quickly before the pasta is tender, add more water by the 1/4-cup increments to adjust.
- Finish the Dish: Remove and discard the rosemary sprigs. Stir in the grated Parmesan cheese, baby arugula, halved cherry tomatoes, and chopped fresh chives until well combined and slightly wilted.
- Serve: Garnish additional Parmesan cheese on top before serving. Enjoy warm as a hearty, flavorful one-pan meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove in a skillet with a little oil.
- When reheating leftovers, stir in fresh arugula to refresh the greens.
- Leftovers can also be enjoyed cold as a pasta salad by adding lettuce and your favorite vinaigrette for a light, refreshing meal.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 10 mg
