Broccoli Orecchiette Pasta
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
6
- Ingredients
- 5 cloves garlic cloves (peeled and finely chopped)
- 0.333 cup good-quality olive oil
- 3 ⅔ cups fresh Broccoli (rinsed and chopped)
- 1 cup water
- ¼ tsp hot crushed red pepper flakes
- ½ tsp salt
- ½ tsp freshly ground Black pepper
- 0.333 cup grated Parmigiano Reggiano (plus extra for serving)
- 8 cups dried Orecchiette pasta
Preparation steps
1.
Heat oil in a heavy bottomed skillet over medium-high heat, once hot add garlic and cook, stirring frequently, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, salt and pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 8 to 10 minutes. Stir in cheese until melted.
2.
Meanwhile, cook orecchiette in a pot of boiling salted water according to package instructions until al dente. Reserve 1 cup cooking water, then drain pasta.
3.
Toss pasta with broccoli mixture and 1/2 cup reserved cooking water. Season with salt and thin sauce with more reserved cooking water if desired. Serve with additional cheese for sprinkling.
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