Vegetarian Orecchiette

  • Difficulty: Medium
  • 30 minutes
  • 2 servings

Famous for its coastal towns and gorgeous beaches, the Italian region of Puglia also gives us some of the best pasta recipes. Orecchiette are traditional for this region. They are ear-shaped pasta, and they are usually served with veggies. We’ve made these with olives, tomato sauce, and arugula, and they’re flavored with rosemary and chili.

Ingredients Needed for Vegetarian Orecchiette

5 ounces of orecchiette
½ cup canned chickpeas
1 ounce black olives
¼ cup tomato sauce
2 garlic cloves, crushed
1 tablespoon olive oil
fresh rosemary leaves
½ teaspoon chili flakes
1 cup water
1 cup vegetable stock
arugula (optional)
parmesan (optional)
chili flakes (optional)

How to Cook Vegetarian Orecchiette

  1. Heat a deep skillet over medium heat and add the orecchiette, chickpeas, and olives.
  2. Add the garlic, tomato sauce, olive oil, and season with salt, pepper, rosemary, and chili flakes.
  3. Pour the water and vegetable stock. Bring to a boil and simmer the dish for the next 10-12 minutes.
  4. You can serve the pasta with some topped arugula, parmesan, and chili flakes.

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