Posts Tagged "Pan Orecchiette with Chickpeas and Olives"

If You are Not Headed to Puglia—Part Deux

  • 14th March 2014

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.

Pan Orecchiette with Chickpeas and Olives. Photo Courtesy of: Martha Stewart Living

 

 

 

Delicious!

Delicious!

 

 

 

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)

 

 

 

Use the best quality Oricchiette

Use the best quality Orecchiette.

 

 

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.

 

 

 

The beginning stage is absolutely gorgeous!

The beginning stage is absolutely gorgeous!

 

 

 

 

Starting to bubble.

Starting to bubble.

 

 

 

 

Keep stirring it frequently or the pasta will stick.

Keep stirring it frequently or the pasta will stick.

 

 

 

The water will start reducing down.

The water will start reducing down.

 

 

This water was ladled out to reduce the sauce.  It was approximately 2 cups.  It's super tasty with the olives, garlic and rosemary and can be used later in soups and sauces.

This water was ladled out to reduce the sauce. It was approximately 2 cups. It’s super tasty cooked with the olives, garlic and rosemary and can be used later in soups and sauces.

 

 

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.

 

 

Serve the pasta immediately!  We did not discard the rosemary.  Fresh arugula can be added.

Serve the pasta immediately! We did not discard the rosemary. Fresh arugula can be added.

 

 

Pan Orecchiette with Chickpeas and Olives.  Photo Courtesy of:  Martha Stewart

Pan Orecchiette with Chickpeas and Olives. Photo Courtesy of: Martha Stewart

 

 

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