Cooked - One-pan Orecchiette With Chickpeas And Olives

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

One-pan Orecchiette With Chickpeas And Olives

4.0

12 ounces orecchiette

1 can (15.5 ounces) chickpeas, drained and rinsed

0.5 cup Kalamata olives, pitted

2 tablespoons tomato paste

3 cloves garlic, thinly sliced

1 6-inch sprig rosemary

3 tablespoons extra-virgin olive oil, plus more for serving

0.25 teaspoon red-pepper flakes, plus more for serving

Coarse salt and freshly ground pepper

0.5 cup grated Parmigiano-Reggiano (about 1 ½ ounces), plus more for serving

2 cups baby arugula (about 2 ounces)

Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet.
Season generously with salt and pepper.
Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
Remove skillet from heat, discard rosemary, and stir in cheese.
Add more water, a few tablespoons at a time, to thin sauce if necessary.
Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 31 weeks ago

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