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Under 30 Minutes

One-Pan Orecchiette with Chickpeas and Olives

  • Prep:
  • Total Time:
  • Servings: 4
One-Pan Orecchiette with Chickpeas and Olives

Photography: Alpha Smoot

Source: Martha Stewart Living

Ingredients

  • 12 ounces orecchiette
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1/2 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
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
  • 2 cups baby arugula (about 2 ounces)

Directions

  1. 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.

  2. 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.

Reviews (7)

  • Gret Wms 13 Oct, 2014

    This is so easy, so excellent! Next time I will double the olives and garlic, but even as written the recipe is very tasty, simple, perfect for everyday cooking or a simple dinner party one-dish meal. Don't forget the arugula -- the bitterness is needed to balance the dish.

  • Kelly Braucht 5 May, 2014

    It was just OK. Not enough flavor and I followed directions + added more salt/pepper and 1 cup of cheese. The noodles do take quite some time to cook {more than 15 minutes}. I won't make it again, my 7 year old son wouldn't touch it

  • jswiftIWOM 5 May, 2014

    I like the ease with which this dish goes together. Add a side salad, some crusty bread, and voila, dinner! I am going to try substituting cannellini beans for the chickpeas next time, as it seems more in keeping with the Italian theme, and definitely backing off on the amount of pepper flakes so my kids can eat it, too. My husband and I will add more pepper flakes at the table.

  • Misstapher 16 Apr, 2014

    My husband and I love this meal. I go big with the ingredients using a little more garlic, heaping tablespoons of tomato paste, giant sprig(s) of rosemary, more olives and generous helping of shredded Parmesan on top with baby arugula. It's hard to stop eating this yummy stuff. I do however use less red pepper flakes (1/8th teaspoon) so my 7yr old and 2yr old can enjoy it too (and they do).

  • Camillka 8 Apr, 2014

    I rated the recipe two stars. Review already submitted.

  • Camillka 8 Apr, 2014

    This recipe lacked flavor. Using the previous reviewers suggestion, broth instead of water would have helped. More olives might have jazzed it up as well. I did not taste any of the rosemary, although I added a very fresh sprig. This recipe easy, and we are not fussy eaters, but no one really enjoyed it. It is not on my remake list.

  • celticmyst08 29 Mar, 2014

    Really, really delicious recipe. I couldn't find orecchiette at the grocery store, and was in a hurry, so I used conchiglie (shells) and they worked great. I substituted some low-sodium chicken broth for 3 cups of the water, to add more flavor.

    My fiance and I devoured this along with some fresh, crusty bread. He can't stop raving about it. I will definitely make this again, since it is SO easy.

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