Friday, April 4, 2014

One-pan Pasta with Chickpeas and Olives

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I found this week’s recipe in Martha Stewart Living magazine.  The interesting mix of olives, arugula, and pasta was a big hit at our house.  Here’s the recipe, plus my personal adaptations, since I can’t always go fully “Martha” on a weeknight!

  • 12 ounces oriecchiette (I don’t know where Martha finds 12 ounce boxes of pasta – I used the standard 16 oz of pasta shells, since I couldn’t find orecchiette)
  • 1 can (15.5 ounces) chickpeas, drained and rinsed (I used 2 cans)
  • 1/2 cup Kalamata olives, pitted (I used closer to 1 cup)
  • 2 tblsp tomato paste
  • 3 cloves garlic, thinly sliced (I used about 2 tblsp of the chopped garlic in a jar)
  • 1 8-inch sprig rosemary (I was too lazy to go out to my garden in the snow, so I left this out; but I’ll definitely include it next time)
  • 3 tblsp extra-virgin olive-oil, plus more for serving
  • 1/4 tsp red pepper flakes (I used closer to 1/2 to 1 tsp)
  • coarse salt and freshly ground pepper
  • 1/2 cup grated parmesan cheese to garnish at the table
  • 2 cups baby arugula (I used closer to 3 cups)
  1. Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary (if you use it), oil, pepper flakes, and 5 cups of water (I used closer to 8 cups, because of the increased pasta) in a large pot.  Season generously with salt and pepper.
  2. Bring to a boil, and then cook over medium heat until the pasta is al dente and there’s enough liquid to make a light sauce (you can always remove excess liquid, if things are too watery).
  3. Remove pasta from heat, discard the rosemary if you used it.  Divide the arugula between the bowls and ladle the pasta on top.

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