I've tried another one pan pasta dish and was a little underwhelmed. The sauce seemed too runny and the pasta was sticky. This, on the other hand, worked great.
I adapted this from a Martha Stewart recipe and expanded it to 16oz of pasta rather than 12oz (since I wanted to use my whole box up). So I didn't really measure my pastes. These are reasonable estimates, but you could totally adjust based on preferences.
1# orcecchiette pasta
1 can (15.5oz) chickpeas, drained and rinsed
~1c kalamata olives (I kept them whole, but halved might distribute them more evenly)
~3 Tbs tomato paste
~1 Tbs Unami Paste
~3 Tbs Better than Bouillon chicken stock paste
3-4 cloves of garlic, thinly sliced
1 - 6inch sprig of fresh rosemary
3 Tbs extra virgin olive oil
1/4 tsp red pepper flakes
coarse salt and pepper
Parmigiano-Reggiano for serving
Baby arugula for serving
In a straight sided pot, add 6.5 cups of water and all the ingredients except for the cheese and arugula. Bring to a boil. Once boiling, turn heat down to medium-high and cook uncovered and stirring occasionally for 12-15 minutes. The liquid will reduce and make a sauce that coats the pasta.
Remove from heat. Remove rosemary and divide between bowls. (Makes 5 generous servings.) Top with cheese and a handful of arugula.
Adapted from Martha Stewart: http://www.marthastewart.com/1062404/one-pan-orecchiette-chickpeas-and-olives
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