One-pot Pasta with Chickpeas and Olives

Ingredients

12 oz pasta such as orecchiette
1 can chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 T tomato paste
3 cloves garlic, thinly sliced
1 sprig rosemary
3 T EVOO
1/4 t red pepper flakes
1/2 cup grated parmesan
2 cups baby arugula

Directions

Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups of water in a big pot.  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 (12-15 minutes).

Remove from heat, discard rosemary, and stir in cheese.  Divide pasta and arugula among bowls and serve promptly.