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Puglia's Charms: Orecchiette Pasta Bowl

Name: Puglia's Charms: Orecchiette Pasta Bowl
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1/4 cup tomato sauce; 1 tablespoon fresh rosemary leaves, finely chopped; 1/2 cup canned chickpeas, drained and rinsed; 2 cloves of garlic, minced; 1 cup of water; 1/4 teaspoon ground black pepper; 1/2 teaspoon of chili flakes, divided; 1 ounce black olives, pitted and chopped; 1 cup of vegetable stock; 5 ounces orecchiette pasta; 1 tablespoon extra virgin olive oil; 1/4 cup grate parmesan cheese; 2 cups of fresh arugula

A splendid homage to the Italian region of Puglia, this recipe charms with orecchiette pasta, characteristic of Puglia, swirled with a delightful mix of olives, chickpeas, piquant tomato sauce and fresh arugula leaves. Peppered with a balance of rosemary and chili flakes, it makes for a comforting a...

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23 min

TOTAL TIME

585

CALORIES

$2.20

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Ingredients

13 INGREDIENTS

2 SERVINGS

1/4 cup tomato sauce

1 tbsp fresh rosemary leaves

finely chopped

1/2 cup canned chickpeas

1/4 tsp ground black pepper

1 cup vegetable stock

5 oz orecchiette pasta

1 tbsp extra virgin olive oil

1/4 cup parmesan cheese

grated

2 cups fresh arugula

Directions

6 STEPS

10 min

PREP TIME

13 min

COOK TIME

23 min

TOTAL TIME

In a deep skillet, heat the olive oil over medium heat.

Add the minced garlic to the skillet and cook until fragrant, for about 1 minute.

Add the orecchiette pasta, drained chickpeas, chopped olives, tomato sauce, ground black pepper, chopped rosemary leaves and 1/4 teaspoon of chili flakes to the skillet. Stir well to combine.

Pour in the water and vegetable stock. Bring the mixture to a boil.

Reduce the heat to low and let the dish simmer for about 12 minutes, or until the pasta is cooked and the flavors are well blended.

Serve the pasta in bowls and top each with fresh arugula, grated parmesan cheese and a sprinkle of the remaining chili flakes.