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Orecchiette with Broccoli & Sun-Dried Tomatoes | 20 min.
(0)
20 min
Quick
Knuspr-Küche
Süditalienischer Klassiker im Handumdrehen: Aromatische Orecchiette treffen auf zarte Brokkoliröschen, sonnengetrocknete Tomaten, goldbraun geröstete Pinienkerne und einen Hauch Chili. In nur 20 Minuten auf dem Tisch.
Ingredients
Preparation method
Preparation & Toasting
Bring a large pot of plenty of salted water to the boil. Separate the broccoli florets from the stalk and cut into bite-sized pieces. Cut the sun-dried tomatoes into thin strips and peel and finely chop the garlic cloves.
Toast the pine nuts in a large pan without fat over medium heat for 2 to 3 minutes until golden brown and wonderfully fragrant. Then remove and set aside on a small plate.
Cooking & Finishing
Add the orecchiette to the boiling salted water. About 4 to 5 minutes before the end of the cooking time, add the broccoli florets directly to the pasta pot and cook together until al dente. Before draining, scoop out a cup of starchy pasta water (approx. 100 ml).
Chef's tip
For extra flavor, you can use original Italian Pecorino Romano instead of Parmesan.
The starchy cooking water is the secret to the perfect binding of the pasta without heavy cream.
75 min
Under an hour
