Orecchiette pasta with broccoli
4 servings
30 minutes
Orecchiette pasta with broccoli is a true embodiment of Southern Italian cuisine, a simple yet refined dish with deep flavor and tender texture. Orecchiette, which translates to 'little ears,' is a traditional pasta from the Apulia region that holds sauce perfectly. Here, broccoli transforms into a silky, aromatic cream that fills the pasta with gentle sweetness and a hint of garlic and olive oil's spiciness. A dash of red pepper adds playful heat. This dish not only warms the soul but also provides a sense of Mediterranean home comfort. Served hot, it pairs perfectly with white wine and fresh bread, and its simplicity makes it accessible even for novice cooks.
1
Separate the broccoli into florets and boil. Drain in a colander and let the water drain. Then mash the florets with a fork or chop them with a knife.
- Broccoli cabbage: 1 kg
2
Pour oil into the pan and sauté the minced garlic until brown, avoiding burning. Add a little red pepper. Then add the chopped broccoli, salt, and simmer for about 10 minutes until creamy. If it gets too dry, add a little of the water used to boil the broccoli.
- Olive oil: 7 tablespoons
- Garlic: 3 cloves
- Ground red pepper: to taste
- Broccoli cabbage: 1 kg
- Salt: to taste
3
Boil orecchiette according to the instructions, that is, use 1 liter of salted water for 100 g of pasta and cook until al dente.
- Orecchiette pasta: 400 g
4
Then, drain the water, place the ears in a pan with sauce, and mix. Serve immediately hot.
- Orecchiette pasta: 400 g