The EARS Have It: A New Recipe

We discovered a new favorite dish, one whose pasta resembles a small ear. One-Pan Orecchiette with Chickpeas and Olives was not only easy, it was absolutely delicious. A winner!

The 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)

Step 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 (uncovered) 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.
Step 2: (yes, there are only two steps). 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.

In about 30 minutes were we dining on a seemingly healthy and definitely delicious plate of YUM. In addition, this recipe states it serves four. We're big eaters and the four of us actually allowed leftovers. WOW. Buon appetito!

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