Description
This One Pan Orecchiette with Chickpeas, Tomatoes & Olives is a simple, flavorful Italian-inspired pasta dish cooked entirely in one skillet. Combining tender orecchiette pasta with protein-packed chickpeas, tangy Kalamata olives, fresh cherry tomatoes, and peppery arugula, it’s finished with a sprinkle of Parmesan cheese and fresh herbs. Quick to prepare and perfect for a wholesome weeknight dinner, this recipe offers a balanced and satisfying meal using fresh ingredients and minimal cleanup.
Ingredients
Scale
Pasta and Legumes
- 12 ounces orecchiette
- 1 (15-ounce) can chickpeas, drained and rinsed
Vegetables & Flavorings
- 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
Seasonings & Oils
- 2 tablespoons tomato paste
- Pinch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
Liquids & Cheese
- 4 1/2 cups water
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Combine Ingredients: Place the orecchiette, chickpeas, Kalamata olives, tomato paste, sliced garlic, rosemary sprigs, red pepper flakes, kosher salt, black pepper, olive oil, and water into a large sauté pan or skillet.
- Cook Pasta: Bring the mixture to a boil over medium-high heat, then cook while stirring frequently for 10-12 minutes. Allow the liquid to reduce and thicken into a sauce as the pasta cooks until the orecchiette is al dente. Add more water in 1/4-cup increments if the sauce evaporates too quickly before the pasta is tender.
- Remove Rosemary & Add Fresh Ingredients: Remove the rosemary sprigs from the pan. Stir in the grated Parmesan cheese, fresh baby arugula, halved cherry tomatoes, and chopped fresh chives. Mix until the arugula wilts slightly and the cheese melts into the sauce.
- Serve: Garnish with additional Parmesan cheese before serving warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a little oil, adding fresh arugula after warming to refresh the dish.
- Leftovers can also be eaten cold as a pasta salad by tossing with lettuce and a splash of your favorite vinaigrette.
- Adjust water quantities during cooking to ensure the pasta cooks properly and the sauce maintains a good consistency without drying out.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 10mg
