• 12 ounces orecchiette

  • 1 can (15.5 ounces) chickpeas, drained and rinsed

  • 1/2 cup Kalamata Olives

  • 2 tablespoons tomato paste

  • 3 cloves garlic, thinly sliced

  • 1 6-inch sprig rosemary

  • 3 tablespoons O’Live a Little Italian Classic 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)

Method Of Prep

  1. Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet.

  2. Season generously with salt and pepper.

  3. 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 the pasta, 12 to 15 minutes. 2.

  4. Remove skillet from heat, discard rosemary, and stir in cheese.

  5. Add more water, a few tablespoons at a time, to thin sauce if necessary.

  6. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

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