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One-Pan Orecchiette with Chickpeas and Olives

Recipe photo courtesy of Alpha Smoot
Total Time Prep Servings



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How would you rate this recipe?
  • ishaolinma4928149
    13 APR, 2018
    I love all the ingredients. I especially love chickpeas. I put them in my salads as well. I use Caselvetrano olives but I have to pit them. Great recipe!
  • fineranita
    20 AUG, 2017
    Whee can I buy a serialized to make ribbons with veggies?
    • ishaolinma4928149
      13 APR, 2018
      Look on Amazon for a tool to make spiral shaped foods.
  • MS11423196
    9 JUL, 2017
    This is the best recipe I ever saw, and I cook every night. No sauteing, no 2nd or 3rd pot. It is a slam dunk! I used 4 1/2 cups low sodium chicken broth, next time half water & half broth and no olives and it was fabulous. My husband said it was mac and cheese comfort food for grown ups. This will be my go-to recipe when I am too tired to cook but want something delicious. Martha has done it again...
  • MS11834753
    18 APR, 2017
    This was fantastic - so quick! I doubled the garlic, olives, pepper flakes per review below. I used 4 cups chicken stock and a 6 oz. can tomato paste. Done in 15 minutes - turned down the heat to very low as I chopped up a leftover cooked chicken breast. Added a couple large tbsp. of pesto and a couple large hand fulls of baby spinach. Can't stand Parm, so topped with shredded mozzarella. Really enjoyed it!
  • peggathab
    24 FEB, 2017
    As is, this recipe lacks flavor and the pasta comes out mushy. But the bones of the recipe are very good! And I love one pot dishes that generate tasty leftovers. So, not to be deterred, I have made this 5 times now and finally sorted out how to make it great. - Double the olives (or more), garlic, rosemary, tomato paste, and crushed peppers. - Use 4 cups of water, not 5. It's so watery with 5, and it takes so long to boil that water off for the creamy sauce that you are after, that your pasta goes way past aldente to mush. - Add a good amount of lemon juice. The tartness reinforces the punch the arugala gives. Helps to balance the w[filtered] thing out. - Go nuts with the parmesean. It makes everything creamier. - Add salt at the very end. With all the extra olives and parmesean you can accidentally over-salt if you add it early. That's my favorite version!! Hope it helps someone =)
  • kathleenca9694936
    21 SEP, 2016
    A delicious, easy recipe. I didn't appreciate that when it said "one pan" it meant that literarily. (Often recipes say "one pan" but don't count the pan you're cooking the pasta in, for example.) So that added to my delight. I added spinach instead of arugala. I made this for the first time last week, and I'm making it again tonight.
  • MS10995665
    19 JAN, 2016
    This was so delicious YUM YUM YUM! I had the pasta boiling, so I sauteed the rosemary sprig in a skillet with the olive oil then added the garlic and red pepper flakes and then the tomato paste. I added the arugula to the skillet at the end and put some extra sliced on top as garnish. I'm glad I used the pot and the skillet because I got to add just as much of the pasta water as I need to make the consistency right and keep the flavor bold. Used 8 ounces of pasta.
  • 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
    • MS10495104
      21 OCT, 2015
      Sorry your little boy wouldn't eat it, but this adult pallet liked it very much.
      • susiecarpanini
        21 OCT, 2015
        Palate...Otherwise I have visions of a person made out of slatted wood!
  • MS112595641
    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.
  • 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.

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