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Italian orecchiette pasta with broccoli

Italian orecchiette with broccoli pasta bowl

A traditional recipe from the south of Italy this garlic, chili & broccoli pasta, is a staple of my winter menu. Originally made with “orecchiette” a typical pasta from the Puglia region, can be made with any other type of pasta, including gluten-free.

Do not overcook the broccoli

For the result of this recipe, it’s important not to overcook the broccoli. I steam them for only 4-5 min, and then I use the leftover water to cook the pasta while I am sautéing the broccoli.

How to cook the broccoli the Italian way.

In Italy, I found out that broccoli are actually boiled for 4-5 to retain the color and flavor. The trick is to place broccoli in a boiling pan of water with a bit of salt, and then drain them after a 4-5 min. I have tried and it really helps to retain the green color.

This pasta is healthy, filling, and cheap a great staple for the winter.

Broccoli has loads of healthy benefits

Broccoli has lots of health benefits, in particular, it helps support the liver and metabolize estrogen and seems to have anti-inflammatory properties. The extra-virgin olive oil, with its polyphenols, vitamin E, and omega 3 , brings more benefits, while the garlic and the chili help with digestion.

This Italian pasta with broccoli is made with really few ingredients

serves 2 | ready in 20 min
  • 150 grams of “orecchiette” or shell-shaped pasta
  • 1 medium broccoli
  • 2 cloves of garlic
  • Extra virgin olive oil
  • A dash of chili flakes
  • Sea salt to taste

How to make this Italian Orecchiette with Broccoli pasta

  • Wash and steam the broccoli until they still retain their green color and a bit of crunchiness.
  • In the meantime put the garlic and chili in a medium non-stick pan with a couple of tablespoons of extra-virgin olive oil.
  • Warm it up until the garlic and chili release their flavor, but without burning the oil.
  • Add the broccoli cut it in small bits and finish to cook in the pan at low heat for a couple of minutes.
  • Add the pasta “al dente”, you have cooked in the meantime.
Italian orecchiette with broccoli pasta bowl

Orecchiette with Broccoli Pasta Recipe

A healthy pasta, typical of Southern Italy.
Prep Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 150 gr Orecchiette" or shell shaped pasta
  • 1 broccoli head
  • 2 Garlic cloves
  • a dash chili flakes 1
  • 2 tbsp Extra virgin olive oil
  • Sea salt to taste

Instructions
 

  • Wash and steam the broccoli until they still retain their green color and a bit of crunchiness. In the meantime put the garlic and chili in a medium non-stick pan with a couple of tablespoons of extra-virgin olive oil.
  • Warm it up until the garlic and chili release their flavor, but without burning the oil. Add the broccoli cut it in small bits and finish to cook in the pan at low heat for a couple of minutes.
  • Add the pasta “al dente”, you have cooked in the meantime, and let cook in the pan for another minute, until all the flavors are blended together.
Keyword Broccoli, Orecchiette, Pasta

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