Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, orecchiette with broccoli, tomatoe & ricotta. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Orecchiette with Broccoli, Tomatoes and Sausage. For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano, but it's exceptionally good tossed All Reviews for Orecchiette with Broccoli Rabe and Tomatoes.
ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have orecchiette with broccoli, tomatoe & ricotta using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA:
- Prepare 400 grams (14 oz) broccoli, cut into florets
- Prepare 500 grams (1lb 2 oz) orrechiette or any pasta desired
- Get 4 tbsps. olive oil
- Prepare 2 clove garlic, finely chopped
- Make ready 250 grams (9 oz) cherry tomatoes
- Get 200 grams (7 oz) ricotta, crumbled
- Make ready 1 salt and freshly ground black pepper
- Get 1/4 cup grated parmesan
Try Jamie's Baked ricotta and tomato orecchiette with broccoli, fresh oregano and chilli - delicious fresh flavours for a brilliant lunch or dinner. Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired. Should the sun dried tomatoes be just dried in the bag or the kind lacked in oil?
Instructions to make ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA:
- Bring a medium saucepan of salted water to the boil. Cook the broccoli for 5 minutes, until tender. Drain and set aside.
- 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.
- 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.
- Add pasta and toss to coat. Serve with parmesan. Serve hot. Serves 4.
Orecchiette are little bowl shaped pasta that are made by hand with flour and water in Italy, particularly around Puglia. Broccoli rabe is commonly mixed with the pasta, though I added a twist to the traditional recipe by including some chopped sun-dried tomatoes and then serving the hot pasta with. Drain them again and keep aside. In a medium saucepan, mix together tomatoes, scallions, sun-dried tomatoes, basil, parsley, garlic, salt, pepper, and cayenne. Drain the orecchiette and the broccoli and return to the pot.
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