Back to One-Pan Orecchiette with Chickpeas and Olives All Reviews for One-Pan Orecchiette with Chickpeas and Olives - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 one-pan-orrchiette-md110878.jpg
Ingredients Ingredient Checklist 12 ounces orecchiette 1 can (15.5 ounces) chickpeas, drained and rinsed 1/2 cup Kalamata olives, pitted 2 tablespoons tomato paste 3 cloves garlic, thinly sliced 1 6-inch sprig rosemary 3 tablespoons 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)
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 one-pan-orrchiette-md110878.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
one-pan-orrchiette-md110878.jpg
one-pan-orrchiette-md110878.jpg
Ingredients
Ingredients
- 12 ounces orecchiette 1 can (15.5 ounces) chickpeas, drained and rinsed 1/2 cup Kalamata olives, pitted 2 tablespoons tomato paste 3 cloves garlic, thinly sliced 1 6-inch sprig rosemary 3 tablespoons 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)
Directions
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.
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.
Reviews (14)
Add Rating & Review 128 Ratings 5 star values: 27 4 star values: 42 3 star values: 34 2 star values: 21 1 star values: 4
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Reviews (14)
Add Rating & Review 128 Ratings 5 star values: 27 4 star values: 42 3 star values: 34 2 star values: 21 1 star values: 4
Add Rating & Review
128 Ratings 5 star values: 27 4 star values: 42 3 star values: 34 2 star values: 21 1 star values: 4
128 Ratings 5 star values: 27 4 star values: 42 3 star values: 34 2 star values: 21 1 star values: 4
128 Ratings 5 star values: 27 4 star values: 42 3 star values: 34 2 star values: 21 1 star values: 4
5 star values: 27 4 star values: 42 3 star values: 34 2 star values: 21 1 star values: 4
Martha Stewart Member Rating: 5 stars 04/13/2018 I love all the ingredients. I especially love chickpeas. I put them in my salads as well. I use Caselvetrano olives but I have to pit them. Great recipe! Martha Stewart Member Rating: Unrated 08/20/2017 Whee can I buy a serialized to make ribbons with veggies? Martha Stewart Member Rating: 5 stars 07/09/2017 This is the best recipe I ever saw, and I cook every night. No sauteing, no 2nd or 3rd pot. It is a slam dunk! I used 4 1/2 cups low sodium chicken broth, next time half water & half broth and no olives and it was fabulous. My husband said it was mac and cheese comfort food for grown ups. This will be my go-to recipe when I am too tired to cook but want something delicious. Martha has done it again... Martha Stewart Member Rating: Unrated 04/18/2017 This was fantastic - so quick! I doubled the garlic, olives, pepper flakes per review below. I used 4 cups chicken stock and a 6 oz. can tomato paste. Done in 15 minutes - turned down the heat to very low as I chopped up a leftover cooked chicken breast. Added a couple large tbsp. of pesto and a couple large hand fulls of baby spinach. Can't stand Parm, so topped with shredded mozzarella. Really enjoyed it! Martha Stewart Member Rating: Unrated 02/24/2017 As is, this recipe lacks flavor and the pasta comes out mushy. But the bones of the recipe are very good! And I love one pot dishes that generate tasty leftovers. So, not to be deterred, I have made this 5 times now and finally sorted out how to make it great. - Double the olives (or more), garlic, rosemary, tomato paste, and crushed peppers. - Use 4 cups of water, not 5. It's so watery with 5, and it takes so long to boil that water off for the creamy sauce that you are after, that your pasta goes way past aldente to mush. - Add a good amount of lemon juice. The tartness reinforces the punch the arugala gives. Helps to balance the w[filtered] thing out. - Go nuts with the parmesean. It makes everything creamier. - Add salt at the very end. With all the extra olives and parmesean you can accidentally over-salt if you add it early. That's my favorite version!! Hope it helps someone =) Martha Stewart Member Rating: Unrated 09/21/2016 A delicious, easy recipe. I didn't appreciate that when it said "one pan" it meant that literarily. (Often recipes say "one pan" but don't count the pan you're cooking the pasta in, for example.) So that added to my delight. I added spinach instead of arugala. I made this for the first time last week, and I'm making it again tonight. Martha Stewart Member Rating: 5 stars 01/19/2016 This was so delicious YUM YUM YUM! I had the pasta boiling, so I sauteed the rosemary sprig in a skillet with the olive oil then added the garlic and red pepper flakes and then the tomato paste. I added the arugula to the skillet at the end and put some extra sliced on top as garnish. I'm glad I used the pot and the skillet because I got to add just as much of the pasta water as I need to make the consistency right and keep the flavor bold. Used 8 ounces of pasta. Martha Stewart Member Rating: 5 stars 10/13/2014 This is so easy, so excellent! Next time I will double the olives and garlic, but even as written the recipe is very tasty, simple, perfect for everyday cooking or a simple dinner party one-dish meal. Don't forget the arugula -- the bitterness is needed to balance the dish. Martha Stewart Member Rating: 2 stars 05/05/2014 It was just OK. Not enough flavor and I followed directions + added more salt/pepper and 1 cup of cheese. The noodles do take quite some time to cook {more than 15 minutes}. I won't make it again, my 7 year old son wouldn't touch it Martha Stewart Member Rating: 4 stars 05/05/2014 I like the ease with which this dish goes together. Add a side salad, some crusty bread, and voila, dinner! I am going to try substituting cannellini beans for the chickpeas next time, as it seems more in keeping with the Italian theme, and definitely backing off on the amount of pepper flakes so my kids can eat it, too. My husband and I will add more pepper flakes at the table. Martha Stewart Member Rating: Unrated 04/16/2014 My husband and I love this meal. I go big with the ingredients using a little more garlic, heaping tablespoons of tomato paste, giant sprig(s) of rosemary, more olives and generous helping of shredded Parmesan on top with baby arugula. It's hard to stop eating this yummy stuff. I do however use less red pepper flakes (1/8th teaspoon) so my 7yr old and 2yr old can enjoy it too (and they do). Martha Stewart Member Rating: 2 stars 04/08/2014 I rated the recipe two stars. Review already submitted. Martha Stewart Member Rating: 2 stars 04/08/2014 This recipe lacked flavor. Using the previous reviewers suggestion, broth instead of water would have helped. More olives might have jazzed it up as well. I did not taste any of the rosemary, although I added a very fresh sprig. This recipe easy, and we are not fussy eaters, but no one really enjoyed it. It is not on my remake list. Martha Stewart Member Rating: 5 stars 03/29/2014 Really, really delicious recipe. I couldn't find orecchiette at the grocery store, and was in a hurry, so I used conchiglie (shells) and they worked great. I substituted some low-sodium chicken broth for 3 cups of the water, to add more flavor. My fiance and I devoured this along with some fresh, crusty bread. He can't stop raving about it. I will definitely make this again, since it is SO easy.Martha Stewart Member
Rating: 5 stars 04/13/2018
I love all the ingredients. I especially love chickpeas. I put them in my salads as well. I use Caselvetrano olives but I have to pit them. Great recipe!
Rating: 5 stars
Rating: Unrated 08/20/2017
Whee can I buy a serialized to make ribbons with veggies?
Rating: Unrated
Rating: 5 stars 07/09/2017
This is the best recipe I ever saw, and I cook every night. No sauteing, no 2nd or 3rd pot. It is a slam dunk! I used 4 1/2 cups low sodium chicken broth, next time half water & half broth and no olives and it was fabulous. My husband said it was mac and cheese comfort food for grown ups. This will be my go-to recipe when I am too tired to cook but want something delicious. Martha has done it again…
Rating: Unrated 04/18/2017
This was fantastic - so quick! I doubled the garlic, olives, pepper flakes per review below. I used 4 cups chicken stock and a 6 oz. can tomato paste. Done in 15 minutes - turned down the heat to very low as I chopped up a leftover cooked chicken breast. Added a couple large tbsp. of pesto and a couple large hand fulls of baby spinach. Can’t stand Parm, so topped with shredded mozzarella. Really enjoyed it!
Rating: Unrated 02/24/2017
As is, this recipe lacks flavor and the pasta comes out mushy. But the bones of the recipe are very good! And I love one pot dishes that generate tasty leftovers. So, not to be deterred, I have made this 5 times now and finally sorted out how to make it great. - Double the olives (or more), garlic, rosemary, tomato paste, and crushed peppers. - Use 4 cups of water, not 5. It’s so watery with 5, and it takes so long to boil that water off for the creamy sauce that you are after, that your pasta goes way past aldente to mush. - Add a good amount of lemon juice. The tartness reinforces the punch the arugala gives. Helps to balance the w[filtered] thing out. - Go nuts with the parmesean. It makes everything creamier. - Add salt at the very end. With all the extra olives and parmesean you can accidentally over-salt if you add it early. That’s my favorite version!! Hope it helps someone =)
Rating: Unrated 09/21/2016
A delicious, easy recipe. I didn’t appreciate that when it said “one pan” it meant that literarily. (Often recipes say “one pan” but don’t count the pan you’re cooking the pasta in, for example.) So that added to my delight. I added spinach instead of arugala. I made this for the first time last week, and I’m making it again tonight.
Rating: 5 stars 01/19/2016
This was so delicious YUM YUM YUM! I had the pasta boiling, so I sauteed the rosemary sprig in a skillet with the olive oil then added the garlic and red pepper flakes and then the tomato paste. I added the arugula to the skillet at the end and put some extra sliced on top as garnish. I’m glad I used the pot and the skillet because I got to add just as much of the pasta water as I need to make the consistency right and keep the flavor bold. Used 8 ounces of pasta.
Rating: 5 stars 10/13/2014
This is so easy, so excellent! Next time I will double the olives and garlic, but even as written the recipe is very tasty, simple, perfect for everyday cooking or a simple dinner party one-dish meal. Don’t forget the arugula – the bitterness is needed to balance the dish.
Rating: 2 stars 05/05/2014
It was just OK. Not enough flavor and I followed directions + added more salt/pepper and 1 cup of cheese. The noodles do take quite some time to cook {more than 15 minutes}. I won’t make it again, my 7 year old son wouldn’t touch it
Rating: 2 stars
Rating: 4 stars 05/05/2014
I like the ease with which this dish goes together. Add a side salad, some crusty bread, and voila, dinner! I am going to try substituting cannellini beans for the chickpeas next time, as it seems more in keeping with the Italian theme, and definitely backing off on the amount of pepper flakes so my kids can eat it, too. My husband and I will add more pepper flakes at the table.
Rating: 4 stars
Rating: Unrated 04/16/2014
My husband and I love this meal. I go big with the ingredients using a little more garlic, heaping tablespoons of tomato paste, giant sprig(s) of rosemary, more olives and generous helping of shredded Parmesan on top with baby arugula. It’s hard to stop eating this yummy stuff. I do however use less red pepper flakes (1/8th teaspoon) so my 7yr old and 2yr old can enjoy it too (and they do).
Rating: 2 stars 04/08/2014
I rated the recipe two stars. Review already submitted.
This recipe lacked flavor. Using the previous reviewers suggestion, broth instead of water would have helped. More olives might have jazzed it up as well. I did not taste any of the rosemary, although I added a very fresh sprig. This recipe easy, and we are not fussy eaters, but no one really enjoyed it. It is not on my remake list.
Rating: 5 stars 03/29/2014
Really, really delicious recipe. I couldn’t find orecchiette at the grocery store, and was in a hurry, so I used conchiglie (shells) and they worked great. I substituted some low-sodium chicken broth for 3 cups of the water, to add more flavor. My fiance and I devoured this along with some fresh, crusty bread. He can’t stop raving about it. I will definitely make this again, since it is SO easy.
All Reviews for One-Pan Orecchiette with Chickpeas and Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for One-Pan Orecchiette with Chickpeas and Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
