Best 11 Orecchiette With Garbanzos Tomatoes Feta And Mint Recipes

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Prepare to tantalize your taste buds with a culinary journey into the realm of flavors with our comprehensive guide to cooking orecchiette with garbanzos, tomatoes, feta, and mint. This delectable dish, rooted in the vibrant Mediterranean cuisine, offers a harmonious blend of textures and flavors that will leave you craving for more. From selecting the finest ingredients to mastering the art of balancing spices, we've got you covered every step of the way. Let's embark on this culinary adventure and discover the secrets behind creating a truly unforgettable orecchiette experience.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATOES WITH ORECCHIETTE



Tomatoes with Orecchiette image

Don't bother making this unless you have the most delicious, perfectly ripe and juicy tomatoes, as the dish depends almost exclusively on this one ingredient. You must make this with pasta that will catch the delicious juices. Orecchiette seems to do it the best, but farfalle, fusilli, and penne work well, too. Season the tomatoes with a pinch of salt as you chop to coax the juices from them.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil
1 garlic clove, coarsely chopped
3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole)
1 sprig of fresh thyme
1/4 cup dry white wine
1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
Kosher salt and freshly ground black pepper
12 basil leaves, stacked, rolled, and cut into fine strips
1 cup dried orecchiette, cooked al dente

Steps:

  • In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.
  • Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.
  • Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE



Orecchiette with Fresh Tomatoes and Sausage image

It's one of those dishes I always come back to for more. Best thing is, there is room to tweak it a bit to suit your style. The type of sausage you use will greatly affect the taste of the whole dish. I'm partial to Sicilian-style chicken sausage for this recipe. Garnish each bowl with Parmesan cheese.

Provided by Staci

Categories     Main Dish Recipes     Pasta

Time 2h1m

Yield 8

Number Of Ingredients 14

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, minced
3 cloves garlic, minced
1 (4 ounce) package chopped pancetta
1 (12 ounce) package Italian chicken sausage (such as Trader Joe's® Chicken Sicilian Sausage)
⅓ cup red wine
1 (8 ounce) package crimini mushrooms, sliced
20 cherry tomatoes, halved, or more to taste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
salt to taste
1 (16 ounce) package orecchiette pasta
1 cup chopped baby spinach

Steps:

  • Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
  • Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
  • Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
  • Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
  • Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

Nutrition Facts : Calories 400 calories, Carbohydrate 47 g, Cholesterol 29.4 mg, Fat 15.7 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 5.5 g, Sodium 498.3 mg, Sugar 1.7 g

ORECCHIETTE WITH CORN, JALAPEñO, FETA AND BASIL



Orecchiette With Corn, Jalapeño, Feta and Basil image

Sweet, peak season corn is at the heart of this flavorful and simple-to-make summer pasta. The jalapeño offers a pleasant kick, and the feta cheese tossed in at the end melts slightly, giving the sauce a silky texture. It's worth seeking out orecchiette here, as it nicely catches the corn kernels, creating perfect bites. If you can't find it, fusilli or farfalle would work in its place. Serve with a bright, simple salad alongside and fresh fruit for dessert.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound orecchiette
4 tablespoons unsalted butter
1 jalapeño, finely chopped
5 ears corn, shucked and kernels removed (about 3 1/2 to 4 cups kernels)
Kosher salt
8 ounces crumbled feta cheese
1/2 cup torn basil leaves, plus more for serving
Flaky salt, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
  • While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
  • Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 27 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 760 milligrams, Sugar 14 grams, TransFat 0 grams

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA



Orecchiette with Greens, Garbanzo Beans and Ricotta Salata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
  • Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

ORZO WITH CHERRY TOMATOES, FETA AND MINT



Orzo with Cherry Tomatoes, Feta and Mint image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 pound orzo
1/2 cup extra-virgin olive oil
1 medium shallot, finely chopped
1 clove garlic, peeled and smashed
2 pints cherry tomatoes, quartered
1 cup crumbled feta
1 cup arugula
1/2 cup chopped fresh mint
3 tablespoons white balsamic vinegar
1 1/4 teaspoons kosher salt, plus for the pasta water
1/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes.
  • While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
  • Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.

ORECCHIETTE WITH GARBANZOS, TOMATOES, FETA, AND MINT



Orecchiette with Garbanzos, Tomatoes, Feta, and Mint image

Categories     Bean     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Feta     Mint     Summer     Cilantro     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 pound orecchiette (ear-shaped pasta)
1 pound Golden Grape or cherry tomatoes (scant 4 cups), halved
7 tablespoons extra-virgin olive oil, divided
1/3 cup chopped fresh mint plus sprigs for garnish
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro plus sprigs for garnish
2 garlic cloves, minced
1 15 1/2-ounce can garbanzo beans (chickpeas), drained, patted dry
6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
  • Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.
  • Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

ORECCHIETTE WITH BROILED FETA, PEPPERS AND SAUSAGE



Orecchiette With Broiled Feta, Peppers and Sausage image

Make and share this Orecchiette With Broiled Feta, Peppers and Sausage recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

3 pints cherry tomatoes, halved
1/2 cup extra virgin olive oil
1/3 cup thinly sliced mint leaf
2 1/2 tablespoons chopped oregano
salt & freshly ground black pepper
2 large red bell peppers
3/4 lb feta, sliced 3/4 inch thick
2 lbs sweet and hot sausage
2 lbs dried orecchiette

Steps:

  • In a large bowl, toss the tomatoes with 7 tablespoons of the olive oil, the mint and 2 tablespoons of the oregano; season with salt and pepper. Let stand at room temperature for up to 2 hours.
  • Preheat the broiler. Roast the peppers under the broiler, turning, until charred. Transfer to a plastic bag and let steam for 15 minutes.
  • Peel the peppers, discarding the cores, ribs and seeds; cut the peppers into 1/4 -inch strips.
  • Brush the feta with the remaining 1 tablespoon of oil, sprinkle with pepper and the remaining 1 1/2 teaspoons of oregano and broil until golden on both sides.
  • Broil the sausages, turning, until cooked through. Transfer to a cutting board and cover with foil.
  • Cook the pasta in a stockpot of boiling salted water until al dente.
  • Drain well, reserving 1 cup of the cooking water. Add the pasta to the tomatoes; add the pepper strips. Slice the sausage, crumble the feta and toss both with the pasta; add some of the cooking water if the pasta seems dry.
  • Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 919.1, Fat 56.7, SaturatedFat 19.1, Cholesterol 134.4, Sodium 1289.5, Carbohydrate 62.7, Fiber 4, Sugar 5.6, Protein 37.8

ORECCHIETTE WITH LENTILS, MINT AND FETA



Orecchiette With Lentils, Mint and Feta image

Make and share this Orecchiette With Lentils, Mint and Feta recipe from Food.com.

Provided by Stardustannie

Categories     Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

100 g green beans, topped and cut into thirds
150 g orecchiette (or any small pasta)
1/4 cup olive oil
400 g tinned brown lentils, drained and rinsed
2 tablespoons chopped of fresh mint
1 1/2 tablespoons balsamic vinegar
1/2 small Spanish onion, sliced top to bottom very thinly
1/3 cup fresh basil leaf, torn
100 g feta, crumbled

Steps:

  • Bring a large saucepan of salted water to boil, add the beans and cook for 2-3 minutes. Remove beans with slotted spoon and refresh with cold water.
  • Cook the orecheiette till al dente, drain and set aside.
  • To lentils and pasta, onion, balsamic, oil and herbs toss till combined, season with salt and pepper.
  • Top with crumbled feta.

Nutrition Facts : Calories 691.9, Fat 20.5, SaturatedFat 5.9, Cholesterol 22.2, Sodium 290.1, Carbohydrate 92.3, Fiber 33.1, Sugar 4.5, Protein 35

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)



Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories     Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

Steps:

  • Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
  • Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  • Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
  • Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  • Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  • Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg

ORECCHIETTE WITH CHICKPEAS



Orecchiette with Chickpeas image

Provided by Gina Marie Miraglia Eriquez

Categories     Mixer     Pasta     Appetizer     Vegetarian     Kid-Friendly     Dinner     Chickpea     Fall     Spring     Summer     Winter     Healthy     Party     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 8 (first course) servings

Number Of Ingredients 19

For sauce
1/2 pound dried chickpeas (1 rounded cup), picked over
2 garlic cloves, left whole, plus 4 garlic cloves, finely chopped
1 Turkish bay leaf (not California)
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
1/4 to 1/2 teaspoon dried hot red-pepper flakes
1 teaspoon fine sea salt, divided
3/4 pound vine-ripened tomatoes, finely chopped
1 cup water
1/3 cup finely chopped flat-leaf parsley
For orecchiette
1/2 cup warm water (105-115°F)
3/4 teaspoon fine sea salt
1 1/4 cups semolina (sometimes called semolina flour)
Accompaniment:
Accompaniment: grated Pecorino Romano or Parmigiano-Reggiano

Steps:

  • Make sauce:
  • Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
  • Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.
  • Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), and 1/2 teaspoon sea salt, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add chickpeas, tomatoes, water, and remaining 1/2 teaspoon sea salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in parsley and sea salt to taste.
  • Make orecchiette:
  • Stir together water and sea salt in a bowl until salt has dissolved. Add semolina in a stream, beating with an electric mixer at medium speed until a stiff dough forms, about 2 minutes. Transfer dough to a lightly floured surface and knead with lightly floured hands (use all-purpose flour) until smooth and elastic, about 6 minutes. Divide dough into 5 pieces and let stand under an overturned bowl 30 minutes.
  • Line each of 2 trays (or a work surface) with a dry kitchen towel (not terry cloth) and dust with some semolina. Keeping remaining dough covered, roll 1 piece of dough into a 14-inch-long rope (about 3/4 inch thick) on an unfloured surface. Cut rope into 1/4-inch pieces. Dust your thumb with some flour and press down on each piece of dough, pushing away from you and twisting your thumb slightly to form an indented curled shape (like an ear). Transfer as formed to lined trays. Make more orecchiette with remaining dough. Let stand until dry, about 30 minutes.
  • Cook orecchiette:
  • Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain and toss with sauce.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA



Orecchiette With Cherry Tomatoes and Arugula image

Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt
¼ cup extra-virgin olive oil
3 cloves garlic, smashed
1¼ pounds large cherry tomatoes, halved
12 ounces dry orecchiette
2 cups, packed, arugula
Ground black pepper
½ cup freshly grated pecorino

Steps:

  • Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
  • Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
  • Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams

Tips:

  • Use high-quality ingredients whenever possible. Fresh, ripe vegetables and flavorful cheese will make a big difference in the final dish.
  • Don't be afraid to experiment with different types of beans. Garbanzos are a classic choice, but you could also try kidney beans, black beans, or white beans.
  • If you don't have time to cook the beans from scratch, you can use canned beans. Just be sure to rinse them well before using.
  • Be careful not to overcook the pasta. Orecchiette should be cooked al dente, with a slightly firm bite.
  • Add the cheese and herbs at the end of cooking to prevent them from becoming overcooked.
  • Serve the dish immediately, while it's still hot.

Conclusion:

This orecchiette with garbanzos, tomatoes, feta, and mint is a delicious and satisfying meal. It's packed with flavor and nutrients, and it's easy to make. Whether you're a vegetarian or just looking for a lighter meal, this dish is a great option. So next time you're looking for a quick and easy weeknight meal, give this orecchiette recipe a try.

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