Share your recipe on our page!
To qualify, your recipe must include Olive Oil and/ or Olives as part of its ingredient.
The post with the most number of likes will stand to receive a $30 spending voucher from Eagle Vale Olives
* your post is subject to approval by page admin, to ensure cleanliness and integrity of our page *
* contest starts from 05.01.18 and ends on 05.02.18 (both dates inclusive) *
Let us start first by sharing our favourite recipe from Martha Stewart.
Be sure to try this delicious recipe and share with your friends!
Recipe from – Martha Stewart
photo credits : marthastewart.com
One-Pan Orecchiette with Chickpeas and Olives
Prep Time: 30 mins
Cooking Time: 30 mins
12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)
- Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
- Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.