Name: One-Pan Orecchiette with Chickpeas and Tomatoes Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Mediterranean
Ingredients: 12 ounces orecchiette; 4-1/2 cups water; 2 tablespoons tomato paste; 3 tablespoons olive oil; 1-15 ounce can chickpeas, drained and rinsed; 1/2 cup pitted Kalamata olives; 2 garlic cloves, thinly sliced; 2 sprigs fresh rosemary; Pinch of red pepper flakes; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup halved cherry tomatoes or grape tomatoes; 1-2 handfuls baby arugula; 1 tablespoon fresh chives; 1/2 cup grated Parmesan (plus more for serving)

If you’re looking for an easy, wholesome meal that comes together in one pan and bursts with flavor, you’re going to love this One-Pan Orecchiette with Chickpeas and Tomatoes Recipe. I absolutely love how this dish balances the wholesome earthiness of chickpeas with bright, juicy tomatoes and savory olives—all tossed with orecchiette pasta that perfectly soaks up those delicious flavors. It’s a weeknight game-changer that’s quick, satisfying, and so darn comforting.

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Why You’ll Love This Recipe

Super Simple One-Pan Cooking: Everything cooks together, which means fewer dishes and less hassle.
Flavor-Packed: The combination of olives, tomato paste, fresh rosemary, and red pepper flakes creates layers of savory, tangy, and slightly spicy notes.
Healthy & Hearty: Chickpeas add protein and fiber making it a filling vegetarian main that satisfies without feeling heavy.
Ready in Under 20 Minutes: Perfect for busy weeknights when you want something nourishing but don’t have hours to spend in the kitchen.

A white bowl filled with shell-shaped pasta mixed with chopped bright red cherry tomatoes and black olives. Fresh green arugula leaves are scattered evenly on top and throughout the pasta, adding a lively green color. The pasta appears light yellow and glossy, with small bits of green herbs mixed in. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This dish uses fresh, pantry-friendly ingredients that come together beautifully. I always recommend grabbing good-quality Kalamata olives and fresh herbs if you can—they make a noticeable difference here.

Orecchiette Pasta: Its little bowl shape helps catch the sauce and bits of chickpeas—so every bite is flavorful.
Chickpeas: Rinsed canned chickpeas work perfectly; no soaking needed and they add great texture.
Kalamata Olives: These add a briny kick and depth—if you’re not a fan, you can swap with green olives but the flavor shifts a bit.
Tomato Paste: This packs concentrated tomato flavor that helps build a rich sauce.
Garlic Cloves: Thinly sliced to infuse the oil and sauce with aromatic goodness.
Fresh Rosemary: The sprigs infuse a piney aroma while cooking, then you pop them out before serving.
Red Pepper Flakes: Just a pinch for gentle heat that wakes up the dish.
Kosher Salt and Black Pepper: Basic seasonings that bring everything together.
Olive Oil: Good quality extra virgin, for that lovely richness and to sauté the garlic.
Water: The cooking liquid that dissolves the tomato paste and creates the sauce.
Parmesan Cheese: Stirred in at the end for creaminess and a nutty finish—don’t skimp on this!
Baby Arugula: Added last to wilt slightly and bring freshness and peppery bite.
Cherry or Grape Tomatoes: Halved and tossed in at the end for juicy bursts of sweetness.
Fresh Chives: Chopped as a mild oniony garnish that brightens each forkful.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this One-Pan Orecchiette with Chickpeas and Tomatoes Recipe is—feel free to play around with what you have on hand to make it your own. Here are a few ways I personalize it.

Spicy Kick: When I want more heat, I toss in an extra pinch of red pepper flakes or even some chopped fresh chili pepper. It livens things up without overpowering the other flavors.
Greens Swap: Instead of arugula, I sometimes add baby spinach or kale for a different green with a smoother taste and texture.
Vegan Version: Simply omit the Parmesan or use a vegan cheese alternative to keep it plant-based and still creamy.
Protein Boost: I’ve added cooked sausage or grilled chicken on occasion, but honestly, the chickpeas alone make it quite satisfying.

How to Make One-Pan Orecchiette with Chickpeas and Tomatoes Recipe

Step 1: Combine Everything in the Pan

This part is my favorite because it’s all about simplicity. Dump the orecchiette, drained chickpeas, Kalamata olives, tomato paste, sliced garlic, rosemary sprigs, red pepper flakes, salt, pepper, olive oil, and water straight into a large sauté pan or skillet. Make sure your pan is large enough so the pasta can cook evenly without sticking together.

Step 2: Boil and Stir Frequently

Bring the mixture up to a gentle boil over medium-high heat. This is where your attention is important—stir frequently so the pasta doesn’t stick to the pan and everything cooks evenly. In about 10-12 minutes, the liquid will reduce and thicken into a tasty sauce, and the orecchiette should be perfectly al dente. If you notice the liquid evaporating too quickly before the pasta is tender, add water in ¼-cup increments to keep things moist.

Step 3: Finish with Fresh Ingredients

Once the pasta is done, carefully remove the rosemary sprigs—no one wants to bite into a woody twig! Stir in the grated Parmesan cheese to melt into the saucy mixture, then fold in the baby arugula, halved cherry tomatoes, and chopped fresh chives. The arugula wilts slightly while the tomatoes stay vibrant, lending freshness and texture to the dish.

Step 4: Serve with Extra Parmesan

Before serving, sprinkle a little extra Parmesan on top for that salty, nutty finish. That little hit of cheese at the end always takes it to the next level in my house.

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Pro Tips for Making One-Pan Orecchiette with Chickpeas and Tomatoes Recipe

Use a Wide Pan: I discovered this trick when my pasta cooked unevenly in a smaller pan; a wider sauté pan lets the ingredients spread out and cook better.
Watch the Liquid: Keep an eye on the water level as it cooks—you want it to reduce into a saucy consistency, but not dry out or burn.
Remove Rosemary Sprigs Early: Don’t skip pulling these out before serving, or you’ll get unexpected woody bites that throw off the dish.
Don’t Overcook the Pasta: The pasta will continue to soak in flavors after cooking, so stop as soon as it’s al dente to avoid mushiness.

How to Serve One-Pan Orecchiette with Chickpeas and Tomatoes Recipe

A white plate filled with a colorful pasta dish, featuring several layers: the base layer is round, smooth pasta shells in a light orange sauce; scattered on top are bright red cherry tomatoes, both whole and halved, adding a juicy texture; dark purple olives provide contrast and depth; green arugula leaves are sprinkled over the dish, adding freshness and a slightly rough texture; small light brown chickpeas are also mixed in, giving a firm look; the sauce glistens lightly on the pasta and vegetables, and the whole plate sits on a white marbled surface with a striped cloth partly visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve this dish with a generous sprinkle of extra Parmesan cheese and a scattering of fresh chives—it adds that lovely salty crunch and a pop of green. Sometimes, a light drizzle of good-quality olive oil on top makes it feel extra special, especially when hosting friends.

Side Dishes

My go-to sides with this One-Pan Orecchiette with Chickpeas and Tomatoes Recipe are a simple green salad and some crusty bread to scoop up every last bit of sauce. You could also pair it with roasted vegetables or a light lemony cucumber salad for a fresh contrast.

Creative Ways to Present

For a casual dinner party, I’ve served this pasta family-style in a large rustic bowl, letting everyone help themselves. You can also plate individual portions topped with a small sprig of rosemary and a few extra olive slices for that restaurant-at-home vibe that makes the meal feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. I’ve found that the flavors meld beautifully overnight, but the arugula and tomatoes soften quite a bit, so sometimes I add a bit of fresh arugula when reheating to bring back that bright freshness.

Freezing

I don’t usually freeze this recipe because the fresh greens and tomatoes don’t hold up well. However, you can freeze the pasta without the arugula and tomatoes, then add fresh greens when you reheat.

Reheating

To reheat, I gently warm the pasta in a skillet on low heat with a splash of water or broth to loosen the sauce. Avoid microwaving straight from the fridge to prevent drying out. Adding fresh arugula or a handful of cherry tomatoes at this point really freshens it up.

FAQs

Can I use a different pasta instead of orecchiette?

Absolutely! Small, sturdy pastas that hold up well to simmering work best, like cavatappi, rigatoni, or penne. Avoid very thin or delicate pasta because it might overcook in this one-pan method.
What if I don’t have Kalamata olives?

If you don’t have Kalamata olives, you can use black olives or green olives, but keep in mind they have a milder flavor. You might want to add a pinch of capers or a splash of brine to boost the briny taste.
Is this recipe vegan-friendly?

You can make it vegan by leaving out the Parmesan or swapping it with a plant-based cheese or nutritional yeast for that cheesy flavor.
How do I know when the pasta is perfectly cooked?

Check a piece around the 10-minute mark—it should be tender but still have a slight bite (al dente). Since the pasta cooks in the sauce, stop before it gets mushy because it will soak up even more moisture off heat.

Final Thoughts

This One-Pan Orecchiette with Chickpeas and Tomatoes Recipe holds a special place in my kitchen because it’s my go-to when I want something hearty but fuss-free. It’s comforting, quick, and packed with flavor—a true lifesaver on busy days. Give it a try, and I’m pretty sure it’ll become one of your favorites too. Trust me, once you taste that perfect bite of tender pasta, juicy tomatoes, and chickpeas with a hint of rosemary, you’ll wonder how something so simple can taste this good!