Orecchiette with Rustic Tomato Sauce and Chickpeas

    • Prep Time15 mins
    • Total Time40 mins
    • Makes4 Servings
Orecchiette with Rustic Tomato Sauce and Chickpeas

If saying orecchiette is too much of a mouthful, try calling this cute noodle 'little ears.' Your kids won't mind gobbling up this hearty, vegetarian pasta with a name like that.


  • 3 tbsp olive oil

  • 1 cup red onion, chopped

  • 1 cup fennel, chopped

  • 2 tbsp garlic, chopped

  • 1/4 tsp hot-pepper flake

  • 1 796-mL can tomatoes

  • 1 540-mL can chickpeas, drained and well rinsed

  • 1 454 g pkg orecchiette pasta

  • 1/4 cup Italian parsley, chopped


  • In a large frying pan, heat olive oil over medium heat. Add onions and fennel, and sauté for 5 min or until softened and lightly browned. Add garlic and chili flakes, and sauté for 1 min or until fragrant.

  • Chop tomatoes and add to the pan with their juices; bring to a simmer and cook for 10 min or until slightly thickened and flavourful. Add chickpeas and simmer for 5 min longer or until flavours have combined. Season with salt to taste.

  • Meanwhile, cook orecchiette in boiling salted water according to package directions. Drain pasta, reserving 1 cup of cooking water. Toss pasta with sauce and use about ¼ cup of cooking water to thin slightly if desired. Sprinkle with parsley.

Nutrition (per serving)

Protein 22g, Carbohydrates 123g, Fat 14g, Fibre 13g, Sodium 848mg.

This article was originally published on Jan 10, 2018