Orecchiette con cime di rape
Orecchiette with Broccoli, Garlic and Chilli

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my orecchiette with broccoli, garlic and chilli for you to enjoy.

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as ‘little ears’, which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

TwitterFacebook

4

Serves

9

Ingredients

Vegetables

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 6 tablespoons olive oil
  • 1 garlic clove, peeled and finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 6 small cherry tomatoes, quartered
  • 2 tablespoons finely chopped fresh parsley
  • 500g orecchiette
  • 200g broccoli florets
  • to taste salt and black pepper
  • 40g freshly grated pecorino cheese to garnish (optional)

Weight Converter

Found in This Book

Feast your eyes on the finest orecchiette with broccoli, garlic and chilli! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the olive oil in a pan over a medium heat. Add the garlic, chilli and tomatoes and fry for 2–3 minutes until the tomatoes are softened. Stir in the parsley.

Meanwhile, cook the pasta in a large pan of boiling salted water until 1 minute away from being al dente. At that point, add the broccoli florets and cook for 1 minute.

Drain the mixture and add it to the sauce. Mix well and season to taste.

Pile the pasta into serving bowls or deep plates, and grate some Pecorino over it, if desired.

Once you’re done, simply sit back and enjoy your orecchiette with broccoli, garlic and chilli and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Spaghetti alla Carbonara

View Recipe

Next Recipe

Lasagne di Mamma

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Petti di pollo al forno con pomodoriniTray-baked Chicken with Tomatoes and Olives

Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Insalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Spigola con puré di cannellini e salsa al basilicoPan-Fried Sea Bass With Cannellini Mash & Basil Sauce

It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash...

4

Serves

14

Ingredients
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe