¾ cup pitted green olives, like Castelvetrano or Frescatrano, torn into ½" pieces
3 tablespoons capers, drained
2 teaspoons finely grated lemon zest
1 pint cherry tomatoes
2 teaspoons sugar
9 ounces shells or other short pasta
2 cups chicken broth
¾ cup + 2 tablespoons water
freshly ground black pepper, to taste
Instructions
In a large pot, warm 3 tablespoons olive oil over medium heat. Add chickpeas, garlic, tomato paste, cumin, smoked paprika, Aleppo pepper and ½ teaspoon salt and cook, stirring occasionally, until chickpeas start to brown, about 12 minutes. Transfer ½ cup of the chickpeas to a small bowl and set aside.
Add caraway seeds to pot and cook, stirring often, until fragrant, about 1 minute.
In a small bowl, combine the next four ingredients (parsley through lemon zest). Add two-thirds of the parsley mixture to pot along with tomatoes and sugar and cook, stirring often, for 2 minutes.
Add pasta, chicken broth, water and remaining ¾ teaspoon salt. Stir and bring to a boil.
Reduce heat to medium-low, cover and simmer, stirring occasionally, until liquid reduces, 7-8 minutes.
Remove from heat and stir in remaining parsley mixture. Drizzle with remaining 2 tablespoons olive oil and top with reserved chickpeas. Season with pepper to taste and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/one-pot-pasta-puttanesca/