Broccoli Orecchiette

Tonight I made Broccoli Orecchiette Shell Pasta, from Jamie Oliver’s latest book, Meals In Minutes.

love this cookbook. Everything in it is fabulous, easy, and cooks in approximately 30 minutes. I use it a couple of times a week…It’s a life/time saver!

This pasta is a favorite in my household, since we all love broccoli. Sophie loves pasta, but it can be tough to find alternatives to red-sauce that don’t contain dairy. J.O. has quite a few I’ve tried, omitting the dairy & they all turned out fabulously.

Broccoli Orecchiette

5 oz parmesan cheese (optional)
1 large head of broccoli
7 oz broccolini
a small can of anchovies (I just use the paste)
1 heaping TBSP capers, drained
1 small dried chili
3 cloves garlic
a few sprigs of fresh thyme
1 lb orecchiette (or other pasta of your choice)

Trim the rind off your parmesan & set aside. Grate the chunk of parmesan in your food processor, then tip it in to a bowl. Slice the florets off the stalk of the large broccoli. Trim the florets from the broccolini and chop up just the tender stalks. Put all the broccoli to one side.

Fit the standard blade attachment to the processor. Halve the large broccoli stalk and put into the empty processor with the anchovies, the drained capers, chili, & peeled garlic, and pulse it to a paste.

Put 3 TBSP of olive oil in to a large frying pan and spoon in the broccoli paste. Stir, then pick and tear in some thyme leaves. Pour in a glass of water and add reserved parmesan rind. Stir, and turn heat up to medium. Keep your eye on it, stirring every now and then.

Cook the pasta according to package directions (don’t forget the salt!). When approximately 5 minutes of cooking time remains, add the broccoli florets to the boiling pasta water to cook thoroughly.

Drain the broccoli and pasta in a colander, and add it to the broccoli paste in the frying pan. Fish out the parmesan rind and toss out. Add some fresh parmesan, and stir to coat.

Serve & enjoy!


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