New Roots Organics
Organic Recipes > Main Dish > Orecchiette with broccoli and tomatoes



Orecchiette with broccoli and tomatoes (Serves 4)
courtesy of Gino D’Acampo’s

Ingredients
6 TABLESPOONS OLIVE OIL
1 GARLIC CLOVE, PEELED AND FINELY CHOPPED
1 SMALL RED CHILLI, DESEEDED AND FINELY CHOPPED
6 SMALL CHERRY TOMATOES, QUARTERED
2 TABLESPOONS FINELY CHOPPED FRESH PARSLEY
500G ORECCHIETTE
200G BROCCOLI FLORETS
SALT AND BLACK PEPPER TO TASTE
40G FRESHLY GRATED PECORINO CHEESE TO GARNISH (OPTIONAL)

Method
  1. Heat the olive oil in a pan over a medium heat. Add the garlic, chilli and tomatoes and fry for 2–3 minutes until the tomatoes are softened.
  2. Stir in the parsley.
  3. Meanwhile, cook the pasta in a large pan of boiling salted water until 1 minute away from being al dente.
  4. At that point, add the broccoli florets and cook for 1 minute.
  5. Drain the mixture and add it to the sauce.
  6. Mix well and season to taste.
  7. Pile the pasta into serving bowls or deep plates, and grate some Pecorino over it, if desired.






 
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