One Pan Orecchiette with Chickpeas and Tomatoes Recipe

If you’re after a comforting, quick, and absolutely fuss-free meal, you’ve got to try this One Pan Orecchiette with Chickpeas and Tomatoes Recipe. I love this because not only does it bring big, bold flavors together in one skillet, but cleanup is a breeze—just one pan! When I first made it, I was blown away by how simple the ingredients are, yet how satisfying the dish turns out. Whether you’re new to cooking or just pressed for time, you’ll find this recipe hits the sweet spot of easy and impressive.

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Ingredients You’ll Need

The beauty of this One Pan Orecchiette with Chickpeas and Tomatoes Recipe lies in its simplicity. Each ingredient pulls its weight, contributing unique flavors and textures that work so well together. When shopping, look for good-quality olives and fresh rosemary to elevate the dish effortlessly.

• Orecchiette pasta: Its little ear shape holds the sauce beautifully and cooks up to a lovely al dente bite.
• Chickpeas: Rinsed canned chickpeas are perfect here; they add creaminess and protein without extra effort.
• Kalamata olives: These bring a salty, briny twist that brightens every forkful.
• Tomato paste: Adds a rich, concentrated tomato flavor that deepens the sauce wonderfully.
• Garlic cloves: Thinly sliced for a subtle, fragrant background note.
• Fresh rosemary sprigs: I love using fresh here—its piney aroma is unbeatable and infuses the dish gently.
• Red pepper flakes: Just a pinch for a gentle kick without overpowering the flavors.
• Kosher salt & black pepper: Basic seasonings that enhance all the other ingredients perfectly.
• Olive oil: Use a good quality one for richness that ties everything together.
• Water: The cooking liquid that turns into the silky sauce.
• Grated Parmesan cheese: Adds a nutty, salty finish—plus it melts right into the sauce for creaminess.
• Baby arugula: Stirred in at the end for peppery freshness and a pop of green.
• Cherry or grape tomatoes: Halved for bursts of juicy sweetness that contrast beautifully with the savory elements.
• Fresh chives: A sprinkle on top for mild oniony brightness and color.

Variations

I’m all about making recipes your own, and this One Pan Orecchiette with Chickpeas and Tomatoes Recipe is super forgiving for customization. Over time, I’ve discovered a few ways to tweak it depending on what I have on hand or my mood.

• Adding spinach: I swap arugula for spinach sometimes for a milder, softer green—still delicious and even more budget-friendly.
• Spicy kick: When I want more heat, I add extra red pepper flakes or a dash of hot sauce at the end—my family loves the extra zing!
• Vegan version: Simply skip the Parmesan and toss in some toasted pine nuts for texture and flavor.
• Extra protein: Toss in cooked sausage or shredded rotisserie chicken if you’re not keeping it vegetarian.

How to Make One Pan Orecchiette with Chickpeas and Tomatoes Recipe

Step 1: Gather and Combine All Your Ingredients in One Pan

Start by placing your orecchiette, drained chickpeas, Kalamata olives, tomato paste, thinly sliced garlic, rosemary sprigs, a pinch of red pepper flakes, kosher salt, black pepper, olive oil, and water into a large sauté pan or skillet. I’ve learned that using a wide skillet helps the pasta cook evenly in the liquid. Don’t skip rinsing the chickpeas since it lightens their flavor and keeps the sauce fresh. Once everything’s in, give it a gentle stir to distribute the tomato paste and seasonings evenly.

Step 2: Bring to a Boil and Simmer Until Perfectly Cooked

Turn your burner to medium-high and bring this lovely mixture to a boil. You’ll want to stir frequently, especially the first few minutes, because the pasta tends to stick at the start. The magic here is that the pasta cooks directly in the flavored water, which reduces down to a silky sauce. This usually takes 10-12 minutes, but keep an eye on it—if the liquid evaporates too fast before the pasta is tender, just add a splash of extra water, about a 1/4 cup at a time.

Step 3: Finish with Freshness and Cheese

Once your orecchiette is al dente and the sauce has thickened nicely, gently remove those rosemary sprigs (they’ve done their job!). Then stir in the grated Parmesan cheese, handfuls of baby arugula, halved cherry tomatoes, and fresh chives. I love how the heat gently wilts the arugula while the tomatoes keep a fresh pop. You’ll notice the sauce thickens up instantly thanks to the cheese melting in—this creates a wonderful creamy coating for the pasta.

Step 4: Serve and Garnish

For serving, sprinkle a bit more Parmesan on top—it’s my favorite finishing touch that elevates the whole dish to next-level comfort food. Plus, those little flecks of chives add a pretty pop of green and subtle onion flavor. Plate it up with a rustic bread on the side and you’re all set for a meal that feels special but took almost no time to make.

How to Serve One Pan Orecchiette with Chickpeas and Tomatoes Recipe

Garnishes

I usually top this dish with an extra sprinkle of Parmesan and a scattering of freshly snipped chives for color and mild onion flavor. Sometimes, I also add a quick drizzle of good olive oil or a squeeze of lemon if I want a bright contrast. It’s these little garnishes that turn a simple meal into a cozy experience.

Side Dishes

Since this recipe is pretty complete on its own, I keep sides light. My go-to is a crisp green salad dressed with lemon vinaigrette or some crusty garlic bread to mop up the extra sauce. On warmer days, a chilled cucumber salad complements the warm pasta beautifully.

Creative Ways to Present

For a dinner party, I like to serve this in shallow bowls topped with little piles of arugula and a grating of Parmesan, adding freshly cracked black pepper for drama. I once even tried layering it in a nice glass baking dish for buffet style, which made it easy for guests to serve themselves.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to keep mine without the arugula stirred in, then add fresh greens when reheating to keep things from getting too soggy. This way, the dish feels just as fresh as the first time.

Freezing

While I haven’t personally frozen this dish a lot, you can freeze the pasta without the fresh greens. When thawing, reheat gently on the stove with a splash of water or olive oil, then add fresh arugula after warming. The texture holds up well when handled this way.

Reheating

Whenever I reheat leftovers, I use a skillet over medium heat with a teaspoon of olive oil and a splash of water to bring back that silky sauce texture. Stir frequently to heat evenly and avoid sticking. Adding fresh arugula at this point gives it a vibrant finish and fresh bite.

FAQs

Final Thoughts

This One Pan Orecchiette with Chickpeas and Tomatoes Recipe is one of those dishes that feels cozy and elegant all at once—which I absolutely love. It’s perfect for nights when you want a nourishing meal but don’t want to spend hours in the kitchen or face a sink full of dishes. Whenever I serve it, friends and family go crazy over the flavors and the comforting vibe it brings. I really hope you’ll give it a try and make it your own—it’s truly one of those simple meals that brighten up any weeknight.

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