One-Pan Orecchiette With Chickpeas and Olives

DSC02415I’m all about one-pan meals. Throw everything in a pan, cook, and VoilĂ , dinner’s ready. I especially like the efficiency and minimal clean up.

I really enjoyed this recipe for orecchiette with chickpeas and olives. I love how the chickpeas nestle perfectly in the shells of the orecchiette, and also the flavor from the Kalamata olives. In fact, I’d probably double the olives next time. The baby arugula didn’t seem absolutely necessary to me (I can only do so much arugula), but it did provide a nice touch of green. I found orecchiette at Fraboni’s; in my experience, it’s not available at all grocery stores. You could probably substitute small shells (though I haven’t tried this), but I think it’s important that the chickpeas are about the same size as, and can nestle inside, whichever pasta you choose. And maybe it goes without saying, but Parmigiano-Reggiano is a must. It’s pricey, but worth every penny, and the only way, in my opinion, to really finish a pasta dish.

One of my other favorite one-pan meals, especially during the summer when tomatoes are in season, is One-Pan Farro with Tomatoes.

One-Pan Orecchiette With Chickpeas and Olives (From Martha Stewart Living; serves 4)

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)

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.
Step 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.DSC02409


Category: Kristin's Kitchen One comment »

One Response to “One-Pan Orecchiette With Chickpeas and Olives”

  1. shayla

    i love orecchiette pasta! for some reason it’s my favorite shape. that said, i think i am going to have to give this recipe a shot!!

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