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Preparation Time : 10
Cook Time : 10
Total Time : 20
* 12 ounces dried orecchiette * 1-15 ounce can chickpeas, rinsed and drained * 1/2 cup pitted Kalamata olives * 2 tablespoons tomato paste * 2 sprigs fresh rosemary * Pinch of red pepper flakes * 1/2 teaspoon kosher salt * 1/2 teaspoon black pepper * 3 tablespoons olive oil * 5 cups water * 1/2 cup grated Parmesan plus more for serving * 1 handful baby arugula * 1 cup halved cherry tomatoes * 1 tablespoon fresh chives ▶
DIRECTIONS: 1. In a large sauté pan, add the orecchiette, chickpeas, olives, tomato paste, rosemary, red pepper flakes, salt, pepper, olive oil and water. 2. Bring the mixture to a boil and cook for 10-12 minutes until the liquid has reduced into a sauce and the orechiette is al dente. 3. Stir in the Parmesan, arugula, cherry tomatoes and chives. 4. Garnish with additional Parmesan before serving.
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