Recipe: Tasty ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA

ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA. Back to Orecchiette with Broccoli and Tomatoes. Add the tomatoes and broth to the broccoli and bring to a simmer. Drain the pasta and add it to the pan with the broccoli.

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While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. A new fantastic Italian regional orecchiette pasta recipe with anchovies, broccoli & sundried tomatoes, easy to prepare with simple ingredients that you can find in our website Vorrei. Drain the broccoli and orecchiette pasta and add to the frying pan then add the Vorrei Sundried Tomatoes. We can prepare ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA using 8 active ingredients and also 4 actions. Right here is just how we prepare.

Components of ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA

1. Instructions. 400 grams of (14 oz) broccoli, cut into florets.
2. Instructions. 500 grams of (1lb 2 oz) orrechiette or any pasta desired.
3. Directions. 4 of tbsps. olive oil.
4. Instructions. 2 clove of garlic, finely chopped.
5. Step by step. 250 grams of (9 oz) cherry tomatoes.
6. Instructions. 200 grams of (7 oz) ricotta, crumbled.
7. Directions. 1 of salt and freshly ground black pepper.
8. Directions. 1/4 cup of grated parmesan.

A traditional Pugliese pasta dish combining ear shaped pasta with broccoli rabe, tomatoes, and crispy breadcrumbs. If I ask my husband what pasta dish he would like for dinner, I can just about guarantee that he'll ask for orecchiette with greens. In a large deep frying pan, heat the oil over moderately low heat. Add the tomatoes and broccoli and heat.

Instructions To Make ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA

1. Bring a medium saucepan of salted water to the boil. Cook the broccoli for 5 minutes, until tender. Drain and set aside..
2. Bring a large pot of water to the boil. Add a tablespoon of salt and a splash of oil. Cook the pasta according to the packet directions, until al dente. Drain and return to the pan..
3. Meanwhile, heat the oil in a large frying pan over low-medium heat. Add the garlic and saute until softened. Add the tomatoes and cook for 2 minutes, until just softened. Add the broccoli and cook for a further 1-2 minutes, until heated through. Add the ricotta and toss to combine. Season with salt and pepper..
4. Add pasta and toss to coat. Serve with parmesan. Serve hot. Serves 4..

Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired. Drain the orecchiette and the broccoli and return to the pot. Pour over the sauce and mix everything together, including half the cheese. Add the anchovies, the sun-dried tomatoes and the capers to the pan. Cook the Orecchiette in salted water until they are Al.

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