Orecchiete With Chickpeas and Olives

O’Live A Little Orecchiette with Chickpeas and Olives 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 

6-inch sprig rosemary 

3 tablespoons O’Live a Little Sicilian extra virgin olive oil, plus more for serving 

1/4 teaspoon red-pepper flakes, plus more for serving 

Course 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)

Mehtod

1.Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. 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 pasta, 12 to 15 minutes.

2. Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

This entry was posted by John Smith in Recipes 

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