One Pan Orecchiette with Chickpeas and Tomatoes Recipe

If you’re looking for a pasta dish that’s simple, vibrant, and full of cozy flavors, you’re going to adore this One Pan Orecchiette with Chickpeas and Tomatoes Recipe. I discovered this gem when I needed a fuss-free dinner that still felt special. It’s packed with protein-rich chickpeas, juicy tomatoes, and the briny pop of olives—all cooked together in one pan. Trust me, once you try it, you’ll want to make it again and again!

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Ingredients You’ll Need

These ingredients work beautifully to create a comforting, slightly tangy, and just the right amount of creamy pasta dish. When I first tried this, the freshness of the rosemary combined with the hearty chickpeas really made it pop, so I don’t skip either.

• Orecchiette: I love this pasta shape because it holds the sauce inside its little ears, making every bite flavorful.
• Chickpeas: Using canned chickpeas keeps it easy, and rinsing them helps remove excess sodium.
• Kalamata Olives: These add a wonderful briny depth, but feel free to swap for green olives if that’s what you have.
• Tomato Paste: Concentrated flavor that gives the sauce a rich and savory base.
• Garlic Cloves: Thin slices quickly infuse the dish with that irresistible garlicky aroma and taste.
• Fresh Rosemary: Two sprigs are perfect for infusing without overpowering; be sure to remove before serving!
• Red Pepper Flakes: Just a pinch adds a subtle heat that balances the flavors.
• Kosher Salt & Black Pepper: Essential seasonings to enhance all the layers of flavor.
• Olive Oil: Extra virgin gives the best depth and richness to the sauce.
• Water: This is your cooking liquid, which magically turns into a silky sauce by the end.
• Grated Parmesan: Adds creaminess and umami at the finish—don’t be shy with it!
• Baby Arugula: Tossed in at the end for a fresh, slightly peppery bite.
• Cherry Tomatoes: Halved and mixed in at the end for a burst of juiciness and color.
• Fresh Chives: A final sprinkle for a mild oniony freshness.

Variations

Playing around with this dish is one of my favorite ways to keep it fresh. You can easily make it your own without losing that wonderful balance of flavors.

• Vegetarian to Vegan: I swap the Parmesan for nutritional yeast or a vegan cheese alternative to keep it plant-based but still cheesy.
• Add Greens: Sometimes I stir in spinach or kale in place of arugula if that’s what I have on hand. The recipe is forgiving!
• Spice it Up: If you love heat like I do, bump up those red pepper flakes or add a dash of smoked paprika for some smoky warmth.
• Protein Boost: For extra protein, grilled chicken or sausage makes a great addition that pairs beautifully with the sauce.

How to Make One Pan Orecchiette with Chickpeas and Tomatoes Recipe

Step 1: Combine Everything in One Pan

Start by adding your orecchiette pasta, drained chickpeas, Kalamata olives, tomato paste, sliced garlic, rosemary sprigs, pinch of red pepper flakes, salt, pepper, olive oil, and water into a large sauté pan or skillet. I love using a wide, deep pan here—it lets everything cook evenly and helps that sauce develop nicely. Don’t skip rinsing the chickpeas before tossing them in to keep the flavor clean.

Step 2: Bring to Boil and Simmer

Set the pan on medium-high heat and bring everything to a boil. Stir frequently to prevent sticking and to evenly cook the pasta. After a couple of minutes, lower the heat and let it simmer and bubble merrily for about 10–12 minutes. You’re aiming for the pasta to become al dente while the water reduces to a thick, flavorful sauce. Keep an eye on it—if the liquid starts drying out before the pasta’s tender, just add extra water a quarter cup at a time.

Step 3: Finish with Freshness and Cheese

Once the pasta is cooked and the sauce has come together, fish out the rosemary sprigs—they’ve done their magic! Stir in the grated Parmesan, handfuls of baby arugula, juicy cherry tomatoes, and vibrant fresh chives. The residual heat gently wilts the arugula while keeping those tomatoes fresh and bright. Give it a last taste and adjust salt or pepper if needed.

Step 4: Serve and Garnish

Serve immediately, garnished with extra Parmesan for that glossy, cheesy finish. I absolutely love how all the flavors meld here—the comforting pasta, a little tang from the tomatoes, and a slight peppery kick from the arugula and chives.

How to Serve One Pan Orecchiette with Chickpeas and Tomatoes Recipe

Garnishes

I like to top this dish off with a bit of extra freshly grated Parmesan and a few torn basil leaves or extra chives. It adds a pop of color and freshness that really elevates the presentation. Sometimes I even drizzle a little good quality olive oil right before serving for that shiny finish.

Side Dishes

Because this recipe is such a one-pan wonder, I rarely need much else! But when I want to round out the meal, a crisp green salad with a lemon vinaigrette or some crusty bread to soak up the sauce are perfect partners in crime.

Creative Ways to Present

For a dinner party, I’ve served this pasta in beautiful shallow bowls with a sprinkle of microgreens on top and a side of marinated olives. Bringing some roasted garlic bread alongside makes it feel really special. Also, adding edible flowers as garnish can make it dinner party-worthy without much extra effort!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Be aware the arugula softens over time, so I usually add a few fresh leaves when reheating to keep it lively.

Freezing

In my experience, freezing isn’t ideal for this recipe because of the fresh greens and tomatoes—they lose texture when thawed. If you want to freeze a batch, best to hold off adding arugula and cherry tomatoes until you reheat it.

Reheating

I reheat leftovers gently in a skillet over medium heat with a splash of water or olive oil to bring back the sauce’s creaminess. Microwaving works too, just add a sprinkle of water and cover to keep it from drying out. Fresh arugula stirred in at the end brightens it right back up.

FAQs

Final Thoughts

This One Pan Orecchiette with Chickpeas and Tomatoes Recipe has become a regular in my home because it’s just that good—simple enough for busy nights but flavorful enough to impress anyone at the table. I love how it feels wholesome and comforting without a lot of fuss. Give it a try, and I promise you’ll be hooked on this easy pasta that comes together in just one pan. It’s a pleasure to cook and even more of a joy to eat!

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