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

If you’re looking for a weeknight dinner that’s both effortless and packed with flavor, then you’re going to want to stick around for this One Pan Orecchiette with Chickpeas and Tomatoes Recipe. I absolutely love how this dish comes together quickly in one skillet, which means minimal cleanup and maximum deliciousness. The nutty chickpeas paired with juicy tomatoes and briny Kalamata olives create such a comforting, yet vibrant flavor profile—I promise you’ll want to make this again and again.

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Why You’ll Love This Recipe

Super Simple One-Pan Cooking: Everything cooks together, saving you time and washing up.
Rich, Layered Flavors: Chickpeas, tomatoes, olives, and fresh herbs combine for a satisfying dish.
Perfect Weeknight Meal: Ready in under 20 minutes—perfect for busy evenings.
Versatile and Nourishing: Great for vegetarians and easy to customize with what you have on hand.

A black pan filled with a colorful pasta dish, showing around three layers: the base layer is small shell pasta in a light orange sauce, mixed with dark purple olives scattered around; the middle layer has bright red halved cherry tomatoes and pale yellow chickpeas spread evenly; the top layer features fresh green arugula leaves scattered loosely over the dish, with a light sprinkle of herbs or seasoning on top, all set on a white marbled surface with a striped cloth nearby photo taken with an iphone --ar 2:3 --v 7 - One Pan Orecchiette with Chickpeas and Tomatoes, easy vegetarian dinner, quick weeknight meal, healthy pasta skillet, Mediterranean chickpea pasta

Ingredients You’ll Need

I love how these ingredients work in harmony to create a dish that’s both wholesome and full of bright, Mediterranean flavors. When you shop, try to find good-quality Kalamata olives and fresh herbs—they really make a difference here.

Flat lay of fresh uncooked orecchiette pasta, a small white ceramic bowl of rinsed chickpeas, a small white ceramic bowl of pitted Kalamata olives, a small white ceramic bowl with vibrant red tomato paste, two whole garlic cloves with skins, two fresh rosemary sprigs, a small white ceramic bowl with red pepper flakes, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of cracked black pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of grated Parmesan cheese, a small handful of fresh baby arugula leaves, a small white ceramic bowl of halved cherry tomatoes, and a few fresh chive stalks arranged with perfect symmetry, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - One Pan Orecchiette with Chickpeas and Tomatoes, easy vegetarian dinner, quick weeknight meal, healthy pasta skillet, Mediterranean chickpea pasta

Orecchiette: This pasta shape holds sauce well and cooks beautifully in the skillet.
Chickpeas: Drained and rinsed canned chickpeas work great—saving you prep time.
Kalamata olives: Their briny punch balances the sweetness of tomatoes.
Tomato paste: Adds depth and richness to the sauce.
Garlic: Thinly sliced to infuse the dish with gentle aromatics.
Fresh rosemary: Adds a subtle piney note that’s perfect with chickpeas.
Red pepper flakes: Gives just a hint of heat without overpowering.
Kosher salt & black pepper: Essentials for seasoning to taste.
Olive oil: Use extra virgin for a fruity quality.
Water: The cooking liquid that transforms into a flavorful sauce.
Grated Parmesan: Stirred at the end for creaminess and umami.
Baby arugula: Adds fresh peppery greens to brighten the dish.
Cherry or grape tomatoes: Halved, they burst with sweetness.
Fresh chives: A delicate onion flavor as a finishing touch.

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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

One of the things I love most about this One Pan Orecchiette with Chickpeas and Tomatoes Recipe is how adaptable it is. Feel free to make it your own depending on what you have or your dietary preferences.

Add greens: I sometimes stir in spinach or kale instead of arugula—it’s a great way to sneak in extra veggies.
Swap olives: If Kalamatas aren’t your thing, green olives or capers give a different salty bite that I’ve enjoyed.
Make it spicy: For a bolder kick, increase the red pepper flakes or throw in a pinch of smoked paprika.
Protein boost: Adding cooked sausage or grilled chicken makes it heartier for meat lovers.
Vegan option: Skip the Parmesan or use a plant-based cheese for a dairy-free meal that still thrills.

How to Make One Pan Orecchiette with Chickpeas and Tomatoes Recipe

Step 1: Gather Everything and Start Your Base

First things first: grab a large sauté pan or skillet that’s big enough to hold all your ingredients comfortably. Toss in the orecchiette, chickpeas (make sure they’re nicely rinsed), pitted Kalamata olives, tomato paste, sliced garlic, fresh rosemary sprigs, red pepper flakes, salt, pepper, olive oil, and water. Give everything a gentle stir so the tomato paste starts to dissolve.

Step 2: Boil and Simmer Until Pasta is Perfect

Turn the heat to medium-high and bring your mixture to a boil. You want to keep an eye on it and stir frequently—this stops the pasta from sticking and helps it cook evenly. After about 10 to 12 minutes, most of the water should reduce into a luscious sauce and your orecchiette should be al dente (tender but still with a little bite). If you notice the sauce drying up too quickly before the pasta is done, add water by the quarter-cup until it’s just right.

Step 3: Finish with Freshness and Cheese

Once the pasta is cooked, remove the rosemary sprigs—they’ve done their magic. Stir in the grated Parmesan cheese, handfuls of baby arugula, halved cherry tomatoes, and freshly chopped chives. The warm pasta gently wilts the greens and tomatoes while the cheese melts into a creamy finish. Give it one last gentle toss.

Serve it up with an extra sprinkle of Parmesan on top—trust me, people go crazy for that finishing touch!

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

Watch the Liquid: Keep an eye on your sauce and add water in small amounts as needed—this helps achieve the perfect pasta texture with a silky sauce.
Garlic Prep: Slicing garlic thinly avoids overpowering bites and evenly distributes flavor throughout the dish.
Don’t Skip the Fresh Herbs: The rosemary sprigs add an amazing aroma during cooking, but remember to remove them before serving.
Parmesan Timing: Stir in your Parmesan off the heat to keep it from clumping and to keep the sauce luscious and smooth.

How to Serve One Pan Orecchiette with Chickpeas and Tomatoes Recipe

One Pan Orecchiette with Chickpeas and Tomatoes Recipe - Serving

Garnishes

My favorite garnishes are a generous handful of freshly grated Parmesan and a little fresh chive sprinkled on top for a pop of color and subtle onion flavor. Sometimes I add a drizzle of really good olive oil for gloss and richness. A few torn basil leaves wouldn’t be sad here either if you want to switch up the herbs.

Side Dishes

I usually serve this with a simple green salad dressed lightly with lemon vinaigrette, or crusty garlic bread to soak up any extra sauce. Roasted vegetables like asparagus or zucchini also pair beautifully and keep the meal light but satisfying.

Creative Ways to Present

For a special occasion, I like to plate this in wide shallow bowls, topping with a small nest of arugula and a delicate Parmesan crisp on the side. It’s simple but looks fancy and will definitely impress your guests without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last really well for up to three days. Just be aware that the pasta will soak up the sauce and soften a bit over time. To freshen things up, I stir in some fresh arugula after reheating—it adds a lovely peppery crunch back into the dish.

Freezing

I’ve had good results freezing the cooked pasta, but I recommend adding fresh arugula only after reheating to keep it bright and crisp. Freeze in a sealed container and thaw overnight in the fridge when you’re ready to enjoy it again.

Reheating

The best way I’ve found to reheat this recipe is gently in a skillet over medium heat with a splash of water or olive oil to loosen the sauce, stirring frequently. Microwave works fine too—just cover and heat in bursts to avoid drying out.

FAQs

Can I use a different pasta type for this recipe?

Absolutely! While orecchiette is perfect because it holds sauce well, you can swap in other small pasta shapes like cavatappi, penne, or rigatoni. Just keep an eye on the cooking time, as different shapes may take a bit more or less time to cook.
Is this recipe vegan-friendly?

It can easily be made vegan by leaving out the Parmesan cheese or substituting it with a vegan cheese alternative. The chickpeas and olives give plenty of flavor and richness so it doesn’t miss the dairy.
How spicy is the dish with red pepper flakes?

The red pepper flakes add just a subtle, gentle heat that balances nicely without overwhelming the other flavors. You can adjust the amount depending on your spice tolerance or skip them altogether if you prefer no heat.
Can I prepare this recipe ahead of time?

Yes, you can prep all the ingredients ahead except for the fresh greens and cheese to keep them from wilting. Cook everything fully and then reheat just before serving, adding fresh arugula and finishing cheese at the end.

Final Thoughts

This One Pan Orecchiette with Chickpeas and Tomatoes Recipe has become one of my absolute favorites because it’s impressively quick without feeling rushed or thrown together. It warms you up with Mediterranean comfort and is so satisfying even on the busiest of nights. I encourage you to give it a try—you’ll enjoy the rustic charm of one pan cooking and the fresh, flavorful results that come from simple, thoughtful ingredients. Trust me, your dinner table will thank you!