Description
This One Pan Orecchiette with Chickpeas, Tomatoes & Olives is a vibrant, easy-to-make Italian-inspired dish that combines hearty chickpeas, briny Kalamata olives, fresh cherry tomatoes, and peppery arugula with tender orecchiette pasta. Infused with rosemary and garlic, and finished with Parmesan cheese, this wholesome meal is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale
Pasta and Legumes
- 12 ounces orecchiette
- 1 (15 ounce) can chickpeas, drained and rinsed
Vegetables and Aromatics
- 1/2 cup pitted Kalamata olives
- 2 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary
- Pinch of red pepper flakes
- 1 cup halved cherry tomatoes or grape tomatoes
- 1-2 handfuls baby arugula
- 1 tablespoon fresh chives
Pantry
- 2 tablespoons tomato paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4-1/2 cups water
Cheese
- 1/2 cup grated Parmesan plus more for serving
Instructions
- Combine Ingredients: Place the orecchiette pasta, drained chickpeas, pitted Kalamata olives, tomato paste, sliced garlic, fresh rosemary sprigs, red pepper flakes, kosher salt, black pepper, olive oil, and water into a large sauté pan or skillet.
- Cook the Pasta: Bring the mixture to a boil over medium-high heat. Stir frequently and cook for 10-12 minutes until the water reduces down to a flavorful sauce and the orecchiette is cooked al dente. If the liquid reduces too quickly before the pasta is tender, add additional water 1/4 cup at a time to ensure proper cooking.
- Finish the Dish: Remove the rosemary sprigs from the pan. Stir in the grated Parmesan cheese, baby arugula leaves, halved cherry tomatoes, and chopped fresh chives into the pasta mixture, allowing the arugula to wilt slightly with the residual heat.
- Serve: Garnish with additional Parmesan cheese on top before serving. Enjoy warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in the microwave or on the stove in a skillet over medium heat with a little olive oil; stir in fresh arugula after warming for added freshness.
- Leftovers can also be enjoyed cold as a pasta salad—toss with lettuce and a splash of your favorite vinaigrette for a refreshing meal.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 380
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg
