Orecchiette with broccoli

Orecchiette with broccoli

Orecchiette con broccoli

By
From
The Collection
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g purple-sprouting broccoli or trimmed cime di rape
salt
90ml extra virgin olive oil
2 garlic cloves, finely chopped
1 small chilli, finely chopped
500g orecchiette pasta
pecorino cheese, grated, (optional)

Method

  1. Cook the broccoli in lightly salted boiling water until tender, then drain. Put the oil in a pan over a low heat, then add the garlic and chilli and cook gently for a few minutes until softened. Add the broccoli florets and mix well. Season with salt to taste.
  2. Cook the pasta in boiling salted water for 14–18 minutes, until al dente, then drain. Mix with the broccoli sauce and serve, accompanied by pecorino cheese if you like.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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