Orecchiette with broccoli, tomatoes and almonds
Orecchiette with broccoli, tomatoes and almonds
35 minutes total
Orecchiette with broccoli, cherry tomatoes, anchovies, and almonds, tossed in garlic oil and topped with pecorino. A flavorful, balanced pasta dish.
Ingredients
Serves 4
| 11.5 oz | Barilla Orecchiette |
| 12. 3 oz | Broccoli |
| 3 oz | Pecorino Cheese |
| ¾ oz | Salted Anchovies |
| 1 clove | Garlic |
| 6 tsp | Extra Virgin Olive Oil |
| 7 oz | Cherry Tomato |
| 1 oz | Almond Silvers |
| 1 pinch | Salt |
| 1 pinch | Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a pan, heat up the oil and sauté the chopped garlic, then pour in the anchovies cut in small pieces. Blanch the broccoli in salted water then add to the pan, then add the tomato and cook on low heat for 5 minutes. Dress with salt and pepper and a ribbon of oil.
Step 2
Boil the Orecchiette in boiling salted water, stirring often to prevent the pasta from sticking together. Drain the Orecchiette but leave the pasta moist with the cooking water, add to the pan with the broccoli, adjust with black pepper.
Step 3
Sauté the pasta in the pan, toss to distribute the dressing uniformly, and plate. Decorate with slivers of Pecorino and almond fillets.