Orecchiette Pasta With Broccoli |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Made this for a friend who wasn't able to eat regular food and this was better than puree. What I did was mash the broccoli up but she wanted hot sauce and I opted for the chili it wasn't that hot! Ingredients:
1/2 cup extra virgin olive oil |
4 garlic cloves, chopped |
1/2 dried chili, crumbled (to taste) |
1 lb orecchiette |
salt |
1 lb broccoli, cut into florets |
1 cup freshly grated pecorino romano cheese |
Directions:
1. Heat the olive oil in a deep, wide sauté pan.
2. Add the garlic and cook until golden; add the chili and keep warm.
3. Meanwhile, bring 6 quarts of water to a boil.
4. Add the orecchiette and salt, and after 10 minutes, add the broccoli.
5. Cook until the orecchiete are “al dente”, about 10 more minutes; drain, but not too thoroughly: you want to leave a little of the cooking water clinging to the orecchiette.
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