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Orecchiette with Broccoli | Italian Pasta Classic
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25 min
Quick
Gurkerl Küche
Ein apulischer Traum für jeden Pastaliebhaber: Zarte Orecchiette treffen auf aromatischen Brokkoli, sanft gedünstet mit feinem Knoblauch, einer Prise Chili und vollendet mit knusprigen Semmelbröseln sowie würzigem Grana Padano. Ein unkompliziertes, ehrliches Wohlfühlessen aus dem Süden Italiens, das in 25 Minuten auf deinem Tisch steht.
Preparation method
Preparation & Broccoli
Bring a large pot of plenty of water to a boil and season generously with salt. Wash the broccoli, cut the florets into bite-sized pieces, and peel and finely dice the tender part of the stalk. Peel the garlic and slice it thinly.
Add the broccoli florets and diced stalk to the boiling salted water and precook for about 5 minutes until al dente. Then remove with a slotted spoon and set aside. Leave the boiling vegetable water in the pot, as the pasta will be cooked in it next.
Pasta & Aromatics
Add the orecchiette directly to the boiling broccoli water and cook according to the package instructions for about 11 to 13 minutes until al dente. Before draining, make sure to scoop out about 150 ml of the starchy pasta water and keep it ready for the sauce.
Chef's tip
For particularly evenly toasted breadcrumbs, you can also bake them on a baking sheet in the oven at 180 °C top/bottom heat for 5 to 7 minutes until golden brown.
The starchy pasta water is the secret of Italian cuisine: it combines with the olive oil to form a velvety emulsion and helps the sauce cling perfectly to the orecchiette.
Ingredients
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