Orecchiette Pasta, Chickpeas, and Cherry Tomatoes (Edit recipe)

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Ready in just 20 minutes, this creamy orecchiette pasta, chickpeas, and cherry tomatoes make weeknight cooking feel effortless and delicious. Bursting with fresh flavor and wholesome ingredients, it’s perfect for a quick dinner or a laid-back gathering. Comfortable, vibrant, and sure to win everyone, this orecchiette dish is one of those easy, feel-good meals when I want something fresh, flavorful, and satisfying without spending hours in the kitchen. It’s Mediterranean-inspired, pantry-friendly, and precisely the kind of meal I love to share.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

8

Serves: 4

Ingredients

Orecchiette PastaOrecchiette pasta
16 oz Tomato, sliced in half
1 Garlic, clove
16 oz Chickpeas, drained
3 Tbsp Basil, Fresh
4 Tbsp Extra Virgin Olive Oil
1 pinch Salt
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash the tomatoes and slice them in half
Bring a large pot of salted water to a trepid boil, add the chickpeas and wait for the water to come to full boil. Remove the chickpeas with the help of a strainer or slotted spoon and set aside. Bring the water back to a full boil and cook the orecchiette to al dente. Follow manufacturer cooking instructions for timing.
Puree ½ of the chickpeas with the fresh basil leaves and a ladle of the pasta cooking water. Add two tablespoons of olive oil and season with salt to taste.
In a large skillet, heat two tablespoons of olive oil over medium-high with the garlic clove. Add the sliced tomatoes and cook for less than a minute, being careful not to let them go soft.
Reserve a large cup of cooking water and drain the orecchiette pasta. Toss the pasta with the tomatoes, creamed chickpeas, and whole chickpeas for about a minute while mixing them. If the skillet starts to dry out, add cooking water.
Remove from the heat and serve immediately.

Notes

Always save a cup of the cooking water before draining your pasta. The water contains the pasta starch and is fantastic to add to your sauce to thin it out.

Rinse the chickpeas well with fresh, cold water.

Ensure that the tomatoes are all the same size for even cooking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	907
Fat:	28 g
Carbohydrates:	85 g
Protein:	82 g
Cholesterol:	0 g
Sodium:	1132 mg
Fiber:	22 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.