Orecchiette with Broccoli

  • 8 oz. orecchiette (ear-shaped pasta)
  • 1 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 bunch (about 1½ lb.) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped
  • 1 tsp. coarse salt
  • Freshly ground pepper
  • 2 tbsp. freshly grated Pecorino Romano cheese
  1. Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving ½ cup cooking liquid. Set pasta aside.
  2. Heat 1 tsp. oil in a large skillet over medium heat. Add garlic, saute until golden brown, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add salt, and season with pepper. Remove from heat.
  3. Add reserved pasta to pan, and toss well to coat. Divide among four serving bowls; drizzle each with ½ tsp. oil, and garnish each serving with 1½ tsp. grated cheese.
  4. Makes 4 servings.

Leave a Reply