Step 1

In a large sauté pan, add the orecchiette, chickpeas, olives, tomato paste, rosemary, red pepper flakes, salt, pepper, olive oil and water. Bring the mixture to a boil and cook for 10-12 minutes until the liquid has reduced into a sauce and the orecchiette is al dente.

Step 2

Stir in the Parmesan, arugula, cherry tomatoes and chives.

Step 3

Garnish with additional Parmesan before serving.