Orecchiette with broccoli
Doses for 3 people
Fresh broccoli 500 gr.
Orecchiette: if dry pasta 170 gr.
if fresh pasta 200 gr.
2 cloves of garlic
1 fresh chilli
2 tablespoons of extra virgin olive oil
Salt to taste.
Cut the broccoli into clumps and boil them in salted water until cooked, about 10-15 minutes depending on the size of the pieces.
Heat the olive oil in a large pan, and gently fry the garlic cloves cut in two and the chilli pepper cut lengthwise. When the oil is well flavored, remove the garlic and pour in the boiled broccoli. Mix well.
Meanwhile, cook the orecchiette in salted water, just under their cooking time. Drain and pour them into the pan with the broccoli.
Mix well, on low heat for a few minutes, so as to partially unravel the broccoli and stir in the pasta.
Taste salt, but should already be right.
Serve hot at the table; it does not require grated cheese.
(suitable for vegans)
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