Description
One Pan Orecchiette with Chickpeas, Tomatoes & Olives is a quick, flavorful vegetarian pasta dish where orecchiette pasta is cooked in a single pan with chickpeas, Kalamata olives, cherry tomatoes, and fresh herbs, all simmered together and finished with Parmesan and arugula. Perfect for a satisfying weeknight dinner, this recipe combines hearty ingredients with vibrant Mediterranean flavors in under 20 minutes.
Ingredients
Scale
Pasta & Base
- 12 ounces orecchiette
- 4-1/2 cups water
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
Vegetables & Flavorings
- 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
Cheese
- 1/2 cup grated Parmesan (plus more for serving)
Instructions
- Combine ingredients: In a large sauté pan or skillet, add the orecchiette, chickpeas, Kalamata olives, tomato paste, sliced garlic, fresh rosemary sprigs, red pepper flakes, kosher salt, black pepper, olive oil, and water.
- Cook pasta and sauce: Bring the mixture to a boil over medium-high heat, then reduce heat slightly and cook, stirring frequently, for 10-12 minutes. The liquid should reduce and thicken into a sauce while the orecchiette becomes al dente. If the sauce reduces too quickly before the pasta cooks, add water in 1/4-cup increments as needed.
- Remove rosemary and stir in fresh ingredients: Once the pasta is cooked, remove the rosemary sprigs. Stir in the grated Parmesan, baby arugula, halved cherry tomatoes, and fresh chives, allowing the greens to wilt slightly from the residual heat.
- Serve and garnish: Transfer the pasta to serving dishes and garnish with additional Parmesan cheese to taste. Serve warm.
Notes
- This one-pan pasta recipe is a quick and easy vegetarian meal ready in less than 20 minutes.
- It’s perfect for weeknight dinners due to its minimal cleanup and simple steps.
- Adding water as needed ensures perfectly cooked pasta without drying out the sauce.
- You can substitute baby spinach for arugula if preferred.
- For a spicier kick, increase the red pepper flakes according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 397
- Sugar: 3 g
- Sodium: 771 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 7 mg
