One-Pan Orecchiette With Chickpeas And Olives

orecchiette

(15.5 ounces) chickpeas, drained and rinsed

Kalamata olives, pitted

tomato paste

garlic,

rosemary

extra-virgin olive oil,

red-pepper flakes,

salt and pepper

Parmigiano-Reggiano

baby arugula (about 2 ounces)

One-Pan Orecchiette with Chickpeas and Olives

Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.

Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

I love all the ingredients.  I especially love chickpeas.  I put them in my salads as well.  I use Caselvetrano olives but I have to pit them.  Great recipe!

Whee can I buy a serialized to make ribbons with veggies?

This is the best recipe I ever saw, and I cook every night. No sauteing, no 2nd or 3rd pot. It is a slam dunk! I used 4 1/2 cups low sodium chicken broth, next time half water &amp; half broth and no olives and it was fabulous. My husband said it was mac and cheese comfort food for grown ups. This will be my go-to recipe when I am too tired to cook but want something delicious. Martha has done it again...

This was fantastic - so quick! I doubled the garlic, olives, pepper flakes per review below. I used 4 cups chicken stock and a 6 oz. can tomato paste. Done in 15 minutes - turned down the heat to very low as I chopped up a leftover cooked chicken breast. Added a couple large tbsp. of pesto and a couple large hand fulls of baby spinach. Can't stand Parm, so topped with shredded mozzarella. Really enjoyed it!

As is, this recipe lacks flavor and the pasta comes out mushy. But the bones of the recipe are very good! And I love one pot dishes that generate tasty leftovers. So, not to be deterred, I have made this 5 times now and finally sorted out how to make it great. 

- Double the olives (or more), garlic, rosemary, tomato paste, and crushed peppers. 
- Use 4 cups of water, not 5. It's so watery with 5, and it takes so long to boil that water off for the creamy sauce that you are after, that your pasta goes way past aldente to mush.  
- Add a good amount of lemon juice. The tartness reinforces the punch the arugala gives. Helps to balance the w[filtered] thing out.
- Go nuts with the parmesean. It makes everything creamier. 
- Add salt at the very end. With all the extra olives and parmesean you can accidentally over-salt if you add it early. 

That's my favorite version!! Hope it helps someone =)

A delicious, easy recipe. I didn't appreciate that when it said "one pan" it meant that literarily. (Often recipes say "one pan" but don't count the pan you're cooking the pasta in, for example.) So that added to my delight.  I added spinach instead of arugala.  I made this for the first time last week, and I'm making it again tonight.

This was so delicious YUM YUM YUM!  I had the pasta boiling, so I sauteed the rosemary sprig in a skillet with the olive oil then added the garlic and red pepper flakes and then the tomato paste.  I added the arugula to the skillet at the end and put some extra sliced on top as garnish.  I'm glad I used the pot and the skillet because I got to add just as much of the pasta water as I need to make the consistency right and keep the flavor bold. Used 8 ounces of pasta.

This is so easy, so excellent! Next time I will double the olives and garlic, but even as written the recipe is very tasty, simple, perfect for everyday cooking or a simple dinner party one-dish meal. Don't forget the arugula -- the bitterness is needed to balance the dish.

It was just OK. Not enough flavor and I followed directions + added more salt/pepper and 1 cup of cheese. The noodles do take quite some time to cook {more than 15 minutes}. I won't make it again, my 7 year old son wouldn't touch it

I like the ease with which this dish goes together. Add a side salad, some crusty bread, and voila, dinner! I am going to try substituting cannellini beans for the chickpeas next time, as it seems more in keeping with the Italian theme, and definitely backing off on the amount of pepper flakes so my kids can eat it, too. My husband and I will add more pepper flakes at the table.

My husband and I love this meal. I go big with the ingredients using a little more garlic, heaping tablespoons of tomato paste, giant sprig(s) of rosemary, more olives and generous helping of shredded Parmesan on top with baby arugula. It's hard to stop eating this yummy stuff. I do however use less red pepper flakes (1/8th teaspoon) so my 7yr old and 2yr old can enjoy it too (and they do).

I rated the recipe two stars. Review already submitted.

This recipe lacked flavor. Using the previous reviewers suggestion, broth instead of water would have helped. More olives might have jazzed it up as well. I did not taste any of the rosemary, although I added a very fresh sprig. This recipe easy, and we are not fussy eaters, but no one really enjoyed it. It is not on my remake list.

Really, really delicious recipe. I couldn't find orecchiette at the grocery store, and was in a hurry, so I used conchiglie (shells) and they worked great. I substituted some low-sodium chicken broth for 3 cups of the water, to add more flavor. 

My fiance and I devoured this along with some fresh, crusty bread. He can't stop raving about it. I will definitely make this again, since it is SO easy.

one-pan orecchiette with chickpeas and olives

Prep Time: 30 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

Instructions

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