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)
- 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.
- 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).
- Remove pasta from heat, discard the rosemary if you used it. Divide the arugula between the bowls and ladle the pasta on top.