Orriechete With Garlic and Broccoli Recipe
This is a simple and tasty pasta dish which feels really decadent. This style of pasta is dense and delicious. The recipe uses a crunchy topping of sourdough breadcrumbs, which really hits the spot.
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Ingredients
- 2 tbsp organic extra virgin olive oil
- 100 g sourdough bread
- 200 g broccoli stems
- 2 garlic cloves
- 1 red chilli
- 2 large handfuls of spinach
- 1/2 lemon
- 400 g orecchiette
- natural fine sea salt
- organic cracked black pepper
Instructions
- Take the bread and cut as finely as possible then fry in a pan with 1 tbsp of olive oil until golden brown.
- Next, take a large pot and cook for orecchiette in boiling salted water for 6 minutes.
- Chop the broccoli into 2cm pieces, add to the pot and cook for a further 3 minutes.
- Drain the pasta and broccoli reserving a mug full of the cooking liquor.
- Finely chop the garlic, remove the seeds from the chillis and finely slice
- Take a large frying pan and add 1 tbsp of olive oil and gently fry the garlic and chilli for 2 minutes.
- Add the pasta and broccoli to the frying pan along with the spinach and juice of half a lemon.
- Season generously with salt and pepper then mix and gently cook for a final 2 minutes.
- Add a splash of the cooking liquor if the pasta becomes too dry.
- Serve with your favourite cheese and the sourdough breadcrumbs scattered on top.
Comments & Ratings
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Such a quick and tasty dish, my fave style of pasta by far!