ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA. 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 with an all-star Italian sauce of anchovies, garlic, capers. In a large deep frying pan, heat the oil over moderately low heat.

Place tomatoes on a lightly oiled baking sheet. A traditional Pugliese pasta dish combining ear shaped pasta with broccoli rabe, tomatoes, and crispy breadcrumbs. If I ask my husband what pasta dish he would like for dinner, I can just about guarantee that he'll ask for orecchiette with greens. You can have ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA

You need 400 grams of (14 oz) broccoli, cut into florets.
It's 500 grams of (1lb 2 oz) orrechiette or any pasta desired.
You need 4 of tbsps. olive oil.
It's 2 clove of garlic, finely chopped.
It's 250 grams of (9 oz) cherry tomatoes.
It's 200 grams of (7 oz) ricotta, crumbled.
Prepare 1 of salt and freshly ground black pepper.
It's 1/4 cup of grated parmesan.

This is a typical southern Italian dish that we. Heat the olive oil in a large nonstick 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. Recipe for Orecchiette with Anchovies Fillets, Broccoli & Sundried Tomatoes.

ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA instructions

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 is a typical pasta shape from Puglia in the heel of Italy, although it seems that originally it was produced in Provence in the Middle Ages using the local whole grain. The name means little ear in Italian. "Creamy ricotta, crunchy broccoli and pops of roasted tomatoes tossed through orecchiette pasta - this is a true Mediterranean dish that you'll absolutely love. As well as being low in saturated fat compared to most other cheeses, ricotta is also high in calcium, a nutrient that many of us don't get. Should the sun dried tomatoes be just dried in the bag or the kind lacked in oil? Drain the orecchiette and the broccoli and return to the pot.