Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a creative dish, orecchiette with broccoli, tomatoe & ricotta. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Orecchiette is a kind of pasta made with remilled durum wheat semolina, water and salt. A type of pasta perfect for all vegan people. Orecchiette with Broccoli, Tomatoes and Sausage.
ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have orecchiette with broccoli, tomatoe & ricotta using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA:
- Take 400 grams (14 oz) broccoli, cut into florets
- Take 500 grams (1lb 2 oz) orrechiette or any pasta desired
- Make ready 4 tbsps. olive oil
- Prepare 2 clove garlic, finely chopped
- Take 250 grams (9 oz) cherry tomatoes
- Take 200 grams (7 oz) ricotta, crumbled
- Take 1 salt and freshly ground black pepper
- Make ready 1/4 cup grated parmesan
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. 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 pasta to the boiling water and cook for.
Steps 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.
Drain the orecchiette and the broccoli and return to the pot. Pour over the sauce and mix everything together, including half the cheese. With the simple garnish of these crispy oregano-seasoned breadcrumbs, you'll learn a classic technique for adding subtle texture and flavor to pastas. It makes for the perfect contrast to creamy, saucy orecchiette and broccoli—tossed with capers and raisins for another flavorful boost. Add the anchovies, the sun-dried tomatoes and the capers to the pan.
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