One-Pan Orecchiette with Chickpeas and Olives

By kathryns

Ingredients

• 12 oz orecchiette
• 15.5 oz chickpeas, drained and rinsed
• 1/2 c. Kalamata olives, pitted
• 2 TB tomato paste
• 3 cloves garlic, thinly sliced
• 1 6-inch spring rosemary
• 3 TB olive oil +
• 1/4 tsp red pepper flakes +
• 1/2 c grated Parmesan
• 2 c baby arugula (about 2 oz)

Preparation

Step 1

1. Combine first 8 ingredients (through pepper flakes) and 5 cups water in a large, straight-sided skillet. Season generously with salt and pepper. Bring to a boil. Cook over med-hi heat, stirring occasionally until pasta al dente and liquid is reduced to sauce-like consistency. Approx. 15 min.

2. Removed skillet from heat. Discard rosemary and stir in cheese. Add more water, a few TB at a time to thin sauce if necessary. Divide pasta and arugula among blows and serve immediately, drizzled with oil and sprinkled with additional cheese and pepper flakes.