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Jul 30, 2019
Ingredients 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 Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet....
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