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One Pan Orecchiette in a skillet

One Pan Orecchiette

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 15-17 minutes
  • Yield: Serves 4


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.


  • 12 ounces dried orecchiette
  • 115 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


  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.
  2. Stir in the Parmesan, arugula, cherry tomatoes and chives.
  3. Garnish with additional Parmesan before serving.


Adapted from Martha Stewart Living