Broccoli with Orecchiette
A classic Italian pasta dish combining tender orecchiette with garlicky broccoli, red pepper flakes, and Parmigiano-Reggiano cheese. This comforting meal features a savory sauce made from olive oil and pasta water.
Ingredients
- •5 cloves garlic cloves
- •⅓ cup extra-virgin olive oil
- •2 packages frozen chopped broccoli
- •1 cup water
- •¼ teaspoon hot red-pepper flakes
- •⅓ cup grated Parmigiano-Reggiano
- •1 pound dried orecchiette pasta
Cooking Instructions
- 1.
With food processor running, drop in garlic and finely chop.
2 min
- 2.
Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
15 min
- 3.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
10 min
- 4.
Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
3 min
