Antonio Carluccio, Priscilla Carluccio

Orecchiette con Broccoli

Orecchiette with Broccoli

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Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

In Puglia, broccoli and orecchiette are almost synonymous. The combination of pasta and the very strong flavours of local broccoli, tomatoes, olive oil and some chilli makes it a really wonderful dish.

Ingredients

  • 500 g (1 lb) broccoli florets
  • 90 ml (3

Method

Cook the broccoli in lightly salted boiling water until tender, then drain. Put the oil in a pan over a low heat, then add the garlic and chilli and cook gently for a few minutes until softened. Add the broccoli florets and mix well. Season with salt to taste.

Cook the pasta in boiling salted water for 14-18 minutes, until al dente, then drain, mix with the broccoli sauce and ser