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.
The sweet burst of cherry tomatoes, creamy chickpeas (blended and whole), and fragrant basil come together in the simplest, most delicious way. It’s Mediterranean-inspired, pantry-friendly, and precisely the kind of meal I love to share.
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This orecchiette pasta with chickpeas and cherry tomatoes does not disappoint. The combination of the pureed chickpeas and the fresh tomato sauce is terrific. Even the pickiest eaters will love it.
In this Article
- Why you will love this recipe
- What is orecchiette pasta good for?
- How do you know when pasta is al dente?
- Ingredients needed to make this recipe
- Equipment Needed
- Here is how to make your orecchiette pasta with cherry tomatoes
- Pro Tips
- What dishes can you enjoy with this orecchiette pasta?
- Variations
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this orecchiette pasta recipe, you may want to try my other recipes.
- Orecchiette Pasta, Chickpeas, and Cherry Tomatoes
Why you will love this recipe
Easy – this recipe is your go-to when in a time crunch. Twenty minutes from start to finish.
Most ingredients are in your pantry already – making it very appealing to prepare anytime.
Economical dish – you can create a gourmet creamy pasta with a few ingredients at home.
Irresistible – I have no words that can even describe the creamy deliciousness of this recipe.
What is orecchiette pasta good for?
The round, concave pasta shape leads to the name of Orecchiette, or little ears in Italian.
The edges of the pasta are thicker than the middle and slightly chewy when cooked al dente.
The pasta’s shape is cup-like, and the sauce captures it wonderfully inside the small cup. It is originally from the southern Italy region of Puglia.
Orecchiette pasta is great with simple tomato sauces, such as this recipe, or with sausages and fresh tomatoes. If you haven’t tried it, I suggest you do.
How do you know when pasta is al dente?
Al dente, translated as “to the tooth,” is an Italian term used to describe the perfect consistency of pasta when cooked. Firm when bitten without being rigid. Therefore, you can still feel the pasta under your bite or chalky.
Therefore, it is a couple of minutes before the manufacturer-recommended cooking time.
The above method is used when cooking your pasta with a sauce afterward.
By not cooking it all the way through, you give yourself enough room to cook your pasta to perfection instead of being too mushy, which is unpleasant.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Orecchiette pasta – is one of my favorite shapes, as it soaks up the chickpea sauce in its hollow shape. If you need a substitute, you can use penne, rigatoni, or farfalle—any pasta that has a shape to hold your sauce in it.
Fresh Cherry Tomatoes – small and succulent—are perfect for making a rich sauce. They will burst and give out just the right amount of juice.
Garlic clove – gives the oil a fantastic layer of flavor.
Chickpeas – the other star of this dish. I recommend rinsing the chickpeas if you use canned ones. Pureeing half of them creates a wonderful creamy sauce. Added to the tomato sauce is a fantastic layer of flavor for this pasta dish.
Extra virgin olive oil – is used to create the smooth chickpea sauce and cook the tomatoes.
Salt – to cook the pasta and to season your roasted tomatoes.
Equipment Needed
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Here is how to make your orecchiette pasta with cherry tomatoes
With all my recipes, please assemble all the ingredients before cooking and baking.
- While the salted water is brought to a full boil to cook the pasta, wash the tomatoes and slice them in half.
- Once the salted boiling water is to a rolling boil, add the chickpeas and wait for the water to return to a full boil. Remove the chickpeas with a slotted spoon and set aside.
- Return the water to a full boil and cook the pasta to al dente according to the manufacturer’s instructions.
- Meanwhile, puree half of the chickpeas with the fresh basil and a ladle of pasta cooking water. Add two tablespoons of olive oil and season with salt.
- In a large skillet, they will hold the pasta when al dente, heat the remaining olive oil with the garlic clove. Add the sliced tomatoes and gently cook for less than a minute. You do not want your tomatoes becoming too soft.
- Reserve a generous cup of cooking water and drain the orecchiette.
- Stir the pasta with the tomatoes, creamed chickpeas, and whole chickpeas for about a minute while mixing. If the skillet becomes too dry, add some of the pasta water.
- Serve in a beautiful pasta bowl.
Pro Tips
- 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.
What dishes can you enjoy with this orecchiette pasta?
To have an authentic Italian experience, start your meal with a small antipasto such as Melon and Prosciutto.
Enjoy this amazing pasta dish soon after, then move on to your favorite chicken, fish, or meat dish.
Parmesan crusted chicken cutlets or scaloppine al Marsala are my favorite.
And, dinner is never complete without dessert, which can be fresh fruits or, on the more decadent side, my favorite, affogato al caffé or strawberries with chantilly.
Variations
This simple and delicious recipe can be kicked up a notch by adding red pepper flakes.
Storing and Reheating
Store: once your pasta is completely cooled off, store your leftovers in an airtight container in the fridge for up to three days
Reheat: bring back to room temperature and warm up the desired amount in a skillet with a couple of teaspoons of water and a drop of olive oil. Warm over medium heat to the desired temperature.
Frequently Asked Questions
What pasta is closest to orecchiette?
Small or large shells are similar in their ability to capture the sauce and any small ingredients in it.
What is a good substitute for orecchiette pasta?
With all the pasta selections on the market, orecchiette holds a special spot due to its original shape. What you want to substitute it with is a pasta that will hold the sauce, such as penne, conchiglie, or rigatoni.
Is there another name for orecchiette pasta?
Depending on where you are in Puglia, orecchiette are also known as strascicati, recchie, chiancarelle, and recchietelle.
If you enjoy this orecchiette pasta recipe, you may want to try my other recipes.
Chickpeas, Cauliflower, Curry Vinaigrette
Orecchiette Pasta, Chickpeas, and Cherry Tomatoes
Ingredients
- 1 pound orecchiette pasta
- 16 ounces cherry tomatoes medley, sliced in half
- 1 garlic clove, peeled and core end removed
- 16 ounces chickpeas, drained
- 3 tablespoons fresh basil leaves
- 4 tablespoons extra virgin olive oil
- salt , to taste
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: Italian
- Season: Summer, Fall
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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