Italian 

Orecchiette con Broccoli

 

Ingredients

 

 

600g Broccoli florets  
2 tbsp Olive Oil  
2 Garlic clove  
1 fresh Red Chilli, seeded and chopped  
300g Orecchiette pasta  
  salt  
2 tbsp freshly grated pecorino  

Method

Cook the broccoli in salted, boiling water for 5 minutes, then drain.

Heat the olive oil in a saucepan, add the garlic and chilli and cook for 3 minutes, then add the broccoli and cook over a low heat, stirring occasionally, for 5 minutes until tender.

Meanwhile, cook the orecchiette in a large pan of salted, boiling water for 10 minutes until al dente, then drain and toss with the broccoli.

Serve with grated pecorino and a drizzle of extra virgin olive oil.

Source: The Silver Spoon

 
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