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; 2 garlic cloves, thinly sliced; 2 sprigs fresh rosemary; 1-2 handfuls baby arugula; 1 cup halved cherry tomatoes or grape tomatoes; 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 searching for a weeknight dinner that’s quick, flavorful, and fuss-free, I’ve got you covered. This One-Pan Orecchiette with Chickpeas and Tomatoes Recipe is one of those magical meals where everything cooks together in one pan, saving you time and dishes. I absolutely love how this turns out—creamy, tangy, with a little peppery bite from the arugula—and the best part is it’s vegetarian, wholesome, and packed with flavor. Once you try it, you’ll see why it’s become a go-to in my kitchen!

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Why You’ll Love This Recipe

Minimal Cleanup: Everything cooks in just one pan, making dinner a breeze and cleanup even easier.
Rich, Balanced Flavors: The combination of olives, rosemary, and tomatoes delivers a delicious Mediterranean vibe.
Nutritious and Filling: Chickpeas add protein and fiber, making this more than just a pasta dish.
Ready in Under 20 Minutes: Perfect for busy nights when you want something quick but impressive.

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 recipe is a lovely balance of pantry staples and fresh additions that come together harmoniously. You’ll find that using good quality olive oil and fresh rosemary really elevates the dish—and don’t skip on the Parmesan for that perfect creamy finish.

Orecchiette: This little ear-shaped pasta holds sauce beautifully and cooks evenly in one pan.
Chickpeas: Canned chickpeas work just fine—just be sure to rinse and drain them really well.
Kalamata olives: Their briny, sharp flavor cuts through the richness; pitted ones save time.
Tomato paste: Adds a deep, concentrated tomato flavor that turns into a silky sauce.
Garlic cloves: Thinly sliced to infuse the oil with fragrance.
Fresh rosemary: One of my favorite herbs here; it adds a lovely piney aroma.
Red pepper flakes: Just a pinch for a subtle kick—you can always add more if you like it spicy.
Kosher salt and black pepper: For seasoning; fresh cracked pepper really makes a difference.
Olive oil: Use extra virgin if you can—it’s worth it here.
Water: The secret to cooking the pasta and creating the sauce right in the same pan.
Grated Parmesan: I keep it handy for stirring in and garnishing on top for that umami boost.
Baby arugula: Adds peppery freshness and a nice color contrast.
Cherry or grape tomatoes: I like halving these for little bursts of sweet juiciness.
Fresh chives: A subtle oniony note that brightens the whole plate.

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 that this One-Pan Orecchiette with Chickpeas and Tomatoes Recipe is super versatile—you can tweak it to suit whatever you have on hand or fit your dietary needs. Don’t hesitate to make it your own!

Protein Boost: Add some crumbled feta or diced tofu for extra protein if chickpeas alone aren’t enough for you—I’ve tried feta and it’s a total game-changer.
Spice It Up: Mix in more red pepper flakes or a dash of smoked paprika if you want smokiness and heat;
Greens Swap: If arugula isn’t your favorite, baby spinach or kale work beautifully too, just toss ’em in at the end.
Gluten-Free: Swap the orecchiette for a gluten-free pasta variety, but keep an eye on cooking time since some gluten-free pastas behave differently.

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

Step 1: Gather and Combine Everything in One Pan

Start by adding the orecchiette, drained chickpeas, Kalamata olives, tomato paste, garlic slices, rosemary sprigs, red pepper flakes, salt, pepper, olive oil, and water into a large sauté pan or skillet. This might feel like a lot at once, but trust me—it all comes together gorgeously! I usually use a wide, deep skillet to give the pasta plenty of room to cook evenly without sticking.

Step 2: Bring to a Boil and Stir Constantly

Turn the heat to medium-high and bring everything to a boil. Then, here’s the essential part: stir frequently! This stops the pasta from clumping and helps it cook perfectly in the developing sauce. You’ll want to cook for about 10-12 minutes until the liquid has thickened to a sauce and the orecchiette is al dente. If it looks like the sauce is drying out before the pasta’s done, just add a splash more water—about 1/4 cup at a time. I learned this trick the hard way, so don’t be afraid to keep an eye on it.

Step 3: Finish with Fresh Flavors and Cheese

Once the pasta is cooked through, remove the rosemary sprigs—they’ve done their job infusing that lovely flavor. Stir in the grated Parmesan, baby arugula, halved cherry tomatoes, and fresh chives. The heat of the pan will wilt the greens slightly and soften the tomatoes without losing their freshness. This step really brings the dish alive—it’s where creamy meets bright meets savory.

Step 4: Serve and Garnish

Plate it up and don’t hold back on sprinkling extra Parmesan on top. I like serving this straight from the pan—with a big spoonful of that sauce and a bit of the chickpeas in every bite. My family goes crazy for this, and I bet yours will too!

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

Consistent Stirring: Stir frequently during cooking to prevent sticking and make sure the pasta cooks evenly.
Adjust the Water: Don’t hesitate to add extra water in small amounts if the sauce reduces too quickly before the pasta is tender.
Use Good Quality Ingredients: Quality olive oil and fresh herbs make a huge difference in the final taste.
Don’t Skip the Parmesan: It adds creaminess and depth that’s hard to replicate with anything else.

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 love topping this dish with a bit more freshly grated Parmesan because it melts into little pockets of richness, and adding an extra sprinkle of chopped fresh chives brightens things up. Sometimes, I throw on a drizzle of good olive oil or a squeeze of fresh lemon juice if I want a touch of zing.

Side Dishes

Because the One-Pan Orecchiette with Chickpeas and Tomatoes Recipe is quite filling on its own, I usually keep sides simple. A crisp green salad with lemon vinaigrette pairs beautifully, or some crusty bread to soak up every bit of that delicious sauce.

Creative Ways to Present

For a special occasion, I’ve served this in individual shallow bowls and topped each serving with a sprig of rosemary and a few whole olives to make it look restaurant-worthy. You can also add edible flowers or fresh microgreens on top for a beautiful touch when entertaining.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The pasta soaks up the sauce overnight, so when you reheat, I recommend adding a splash of water or broth to loosen things back up.

Freezing

While I haven’t frozen this often, it’s definitely possible. I suggest freezing it without the arugula and fresh herbs, then adding those fresh when reheating to keep things bright. Freeze in freezer-safe containers for up to 2 months.

Reheating

Reheat gently on the stovetop over low heat with a splash of water or broth. Stir often to prevent sticking and to refresh the creaminess of the sauce. You can also microwave it covered, stirring halfway through.

FAQs

Can I use other pasta shapes instead of orecchiette?

Absolutely! While orecchiette is ideal because it holds sauce so well, you can use small to medium pasta shapes like penne, shells, or fusilli. Just keep an eye on the cooking time as it might vary slightly.
Is this recipe vegan-friendly?

To make it vegan, simply omit the Parmesan or substitute with a vegan cheese alternative. The chickpeas provide great protein, so it remains hearty and nourishing.
How do I prevent the pasta from sticking during cooking?

Stirring often while the pasta cooks in the liquid is key. This keeps the noodles separate and allows them to absorb the flavorful sauce evenly. Using a large pan with enough room also helps.
Can I prepare this recipe ahead of time?

While the dish is best enjoyed fresh to preserve the vibrant flavors and texture, you can prep all the ingredients ahead and cook them all together quickly when you’re ready. Leftovers store well in the fridge up to 3 days.

Final Thoughts

This One-Pan Orecchiette with Chickpeas and Tomatoes Recipe has become such a staple in my home because it feels like a comforting, homemade hug in pasta form, minus the mess and stress. Whether you’re cooking for one or feeding a crowd, it’s a reliable winner for busy nights or whenever you crave something healthy, flavorful, and simple. Give it a try and let me know how it turns out—I have a feeling it’ll become one of your favorites too!