Name: Orecchiette with Broccoli, Chick-Peas, Onions, and Tomatoes
Yield: Serves 3 to 4
Cuisine: Italy
Ingredients: Salt; ½ cup dried chick-peas, or 1½ cups canned chick-peas, drained and rinsed; ½ pound orecchiette or rigatoni; 1 small red onion, diced (1 scant cup); 2 tablespoons finely minced garlic; 1 large head broccoli cut into small florets (about 3 cups); 5 tablespoons fruity olive oil; ½ cup grated pecorino cheese (optional); freshly ground pepper; 2 cups drained, diced canned plum tomatoes

Preparation info

Serves
3 to 4

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This southern Italian pasta is fun to eat. The name means “little ears.” The central dimple in the noodle is a perfect trap for those chick-peas.

Ingredients

½ cup dried chick-peas, or 1½ cups canned chick-peas, drained and rinsed
Salt

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Procedure

Soak the dried chick-peas in 2½ cups cold water and refrigerate overnight. Drain and rinse. Transfer the chick-peas to a small saucepan and add water to cover. Bring to a boil over medium heat, then reduce the heat and simmer, covered, until the chick-peas are tender but not mushy,

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Ingredients

Method

Procedure

Part of