Description
A quick and flavorful one-pan orecchiette pasta dish featuring protein-rich chickpeas, tangy Kalamata olives, fresh cherry tomatoes, and aromatic herbs. This easy-to-make meal comes together in under 20 minutes, perfect for a wholesome weeknight vegetarian dinner with minimal cleanup.
Ingredients
Scale
Pasta and Legumes
- 12 ounces orecchiette
- 1 (15-ounce) can chickpeas, drained and rinsed
Vegetables and Herbs
- 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
Other Ingredients
- 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)
Instructions
- Combine Ingredients: In a large sauté pan or skillet, add the orecchiette pasta, drained chickpeas, Kalamata olives, tomato paste, thinly sliced garlic, fresh rosemary sprigs, red pepper flakes, kosher salt, black pepper, olive oil, and water.
- Boil and Simmer: Bring the mixture to a boil over medium-high heat. Cook while stirring frequently for 10 to 12 minutes, allowing the liquid to reduce into a rich sauce and the orecchiette to become al dente. If the liquid evaporates too quickly before the pasta is cooked, add water in 1/4-cup increments as needed.
- Remove Herbs and Add Greens: Take out the rosemary sprigs to avoid overpowering flavors. Stir in the grated Parmesan cheese, baby arugula, halved cherry tomatoes, and fresh chives to incorporate freshness and creaminess to the dish.
- Plate and Serve: Serve immediately, garnished with additional Parmesan cheese for extra flavor and richness.
Notes
- Ready in less than 20 minutes, this is an ideal weeknight vegetarian dinner.
- This one-pan pasta eliminates the need for multiple pots, simplifying cleanup.
- Adjust red pepper flakes according to your spice tolerance.
- Substitute Parmesan with a vegan cheese alternative for a dairy-free version.
- Add more water as needed to ensure pasta cooks evenly without drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- 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
