Last year we posted a delicious recipe which celebrated the ease of a one-pot pasta (sauce and pasta boiled together)! This year’s similar recipe in Martha Stewart is equally delicious promising a silky sauce that clings perfectly to the orecchiette. If you are not on your way to Italy, and even if you are, it really is a must-try!
Pan Orecchiette with Chickpeas and Olives
12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)
1.) Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. (We found 5 cups to be way too much when we tried this dish. In fact, 3 cups would probably work better. If you use five cups, and the water has not completely reduced, ladle some out slowly and save it. It is tasty in soups and added to other sauces. See below picture). 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.
2.) Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. (We did not need to do this step as we actually removed water). Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.