Orecchiette with chickpeas, capers and olives

My friend Francesca over at Almost Italian (my “blog Mother”) has been doing a lovely  “Pasta della settimana” series – pasta of the week – so I thought I’d get in on the action and give her one to try.

This particular pasta dish was actually inspired by Ottolenghi, who does a spiced up North African influenced version where the chickpeas are fried off in cumin and caraway.  I ditched both and “Italianafied” the concept.  I really liked the end result – you have the smokiness of the paprika, the sweetness of the tomatoes, the saltiness of the capers, the zing of the touch of lemon and the freshness of the herbs.  If you don’t like smoked paprika you could use standard ground or sweet, or if it came to it, omit it entirely. They can be harder to find, but I much prefer capers in salt than vinegar, so that’s what I have used here (Italian Zuccato brand, but I think Sandhurst also does them now if you want to go local), and I’m a fan of Sandhurst’s green olives too. I used Molisana orecchiette which were great, it has become one of my favourite dried pasta brands.  Serves 4.

orecchiette

Ingredients
50ml extra virgin olive oil
1 medium brown onion, diced
250g cherry tomatoes, halved
1 tbsp. tomato paste
2 tsp smoked paprika
3 tbsp. capers, well rinsed and coarsely chopped
2 tsp lemon zest
1/3 cup coarsely chopped pitted green Sicilian olives
500ml hot chicken or vegetable stock
400g orecchiette
1 x 400g tin chickpeas, drained and rinsed
1/3 cup coarsely chopped basil
1/2 cup coarsely chopped continental parsley
Salt and pepper to taste

Making it

In a large deep frying pan on medium heat, add the oil and onion with a pinch of salt and fry off until the onion softens. Add the tomatoes and tomato paste and stir occasionally gently, until the tomatoes just begin to soften. Add the paprika, lemon, capers, olives and combine and then add the stock and bring to a simmer.

Add the orecchiette and two cups of water as needed (you’ll need to regulate the amount of water and add a little as the pasta cooks if it is looking too dry) and simmer gently until the pasta is cooked to your taste. When the orecchiette are almost cooked, add the chickpeas and simmer for another couple of minutes. Season as desired. Finally stir through the basil and most of the parsley, reserving a little parsley to sprinkle on top for serving. Delicious.

3 thoughts on “Orecchiette with chickpeas, capers and olives

  1. Francesca

    This looks so tasty signorina, ( mia figlia di blog) and I’m glad you took the dish back to italy. I like all the components and lately I’ve developed a taste lately for smoked paprika. I agree about the salted capers being better than those in vinegar. We might make a pasta book together one day.

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