Today I am cooking orecchiette with broccoli and tomato in a nice and tasty soup. I love this dish both in winter and summer because you can eat it hot or slightly cooled and it’s still fantastic!
In this video I used the orecchiette pasta, but really any short shape pasta would work in my opinion. I love orecchiette because they are a typical pasta from Puglia where I come from, and I think they go beautifully with broccoli.
As usual, go hard with the chili if you like it… Aurora didn’t let me put any!
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Enjoy your meal!
Italian orecchiette broccoli tomato
Ingredients
- 1 broccoli
- 130 gr orecchiette
- garlic
- 4 tomatoes
- 3 anchovies
- 100 gr Parmesan cheese or Pecorino
- chili
- salt and pepper
- olive oil extra-virgin
Procedure
- Let the garlic cloves gently fry in abundant olive oil;
- Add the anchovies and let them melt;
- Chop the broccoli and add the in the pan;
- After a few minutes, add the salt and the tomatoes. Turn the heat down, add a glass of water and put the lid on for a few minutes;
- Keep adding water as required and then, once you are about 10 minutes from full cooking, add the orecchiette in the soup;
- Once the orecchiette are cooked 'al dente', add A LOT of grated cheese, put the lid on and let everything rest for a couple of minutes;
- Serve and ENJOY!
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
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I tried this and it was great! Thanks Boss!
Many thanks to you!