orecchiette pasta with broccoli sauce

Orecchiette Pasta with Broccoli Sauce – a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!


  • 12 ounces broccoli florets- cut or broken into very small florets about equal size
  • 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
  • 2 tablespoons olive oil
  • 6 garlic cloves- rough chopped
  • generous pinch chili flakes
  • generous pinch salt and pepper
  • 1–2 anchovy, chopped (optional)
  • 2 cups veggie or chicken broth
  • Garnish options- grated parmesan or pecorino cheese,  lemon zest, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.


  1. Steam small broccoli florets until very tender ( easily pierced with a fork)  and set aside.
  2. Cook pasta according to directions, and save some hot pasta water when you drain.
  3. In a large pan, saute the garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 2-3 minutes.  Add the steamed broccoli, optional anchovy, salt, pepper and broth. Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. You want the broccoli to basically melt down into a “sauce”.  Continue simmering gently, on low heat until half of the liquid evaporates and it becomes the consisancy of a thick sauce, about 10-15 minutes. It won’t be smooth-just broken down and tender.
  4. Full intructions visit @feastingathome

source http://bagikaninfonya.blogspot.com/2019/04/orecchiette-pasta-with-broccoli-sauce.html

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