The pasta, chickpeas, olives, tomato paste, rosemary and everything else cook in a saucepan at once making this one pan orecchiette very quick and easy.
After a long day at work, I am often at a loss for inspiration. Desperation sets in as I try to get food on the table in a hurry.
Never is pasta again?! a comment from my husband.
Loving carbs is one of the many things that we have in common. It makes for a strong relationship to enjoy bread and pasta, right?
Actually, both of us would be happy dining every night on the simplest pasta tossed in garlicky olive oil and topped with Parmesan.
There are times when I do like to throw some veggies and other ingredients into my pastas.
While I don’t mind repetition, it does keep things interesting.
My usual method for pasta is noodles in a one pot and sauce in another, but after researching a bunch of recipes, I figured out a more efficient way to do it.
Pasta is already pretty fast—I know.
When I say efficient, I mean less dishes. Who doesn’t love faster clean-up?
How To Make One Pan Orecchiette
It feels kind of like you’re breaking the rules when you put dried, uncooked pasta in the water with other ingredients.
But ever since I tried this one pan-orecchiette for the first time, it’s been in my permanent rotation.
I loaded up that pan with everything: orecchiette, water, tomato paste, Kalamata olives, chickpeas and fresh rosemary.
Once the mixture reached a boil, I let it bubble away for 10 minutes or so.
I admit, along the way, I was skeptical that this would transform to cooked pasta and sauce, but it did!
The liquid magically thickened into a flavorful sauce while the pasta cooked until perfectly al dente.
I stirred in cherry tomatoes, arugula and minced chives to add some freshness. To finish it, I sprinkled on shaved Parmesan.
Something I love about this one-pan orecchiette is how the pasta scoops up the sauce along with the chickpeas and olives.
One Pan Orecchiette
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15-17 minutes
- Yield: Serves 4 1x
12 ounces dried orecchiette
1-15 ounce can chickpeas, rinsed and drained
1/2 cup pitted Kalamata olives
2 tablespoons tomato paste
2 sprigs fresh rosemary
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
5 cups water
1/2 cup grated Parmesan plus more for serving
1 handful baby arugula
1 cup halved cherry tomatoes
1 tablespoon fresh chives
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.
Stir in the Parmesan, arugula, cherry tomatoes and chives.
Garnish with additional Parmesan before serving.
Adapted from Martha Stewart Living