Orecchiette with Broccolette
Orecchiette with Broccolette
Coarse sea salt or kosher salt
4 cups (12 ounces) orecchiette pasta
10 ounces Earthbound Farm* organic broccolette, ends trimmed, stalks cut into 1 1/2-inch pieces (4 cups), or substitute baby broccoli or broccolini
1/4 cup olive oil
5 canned anchovies, mashed to a paste with a fork
4 fresh garlic cloves, peeled and minced
Pinch of dried red pepper flakes, or more to taste
Grated zest of 2 lemons, preferably Meyer lemons
1 1/2 cups freshly grated Parmesan or Pecorino Romano cheese, divided
Bring 4 quarts water to a boil in a large covered pot over high heat. Add 2 tablespoons coarse sea salt and stir in orecchiette. Cook, stirring once or twice, for 6 minutes. Then add broccolette and cook until the pasta is al dente and the broccolette is tender, 6 more minutes.
A few minutes before the pasta and broccolette are cooked, pour olive oil into a large skillet (at least 12 inches in diameter) and heat over medium heat. When the oil is hot, add anchovies, garlic cloves and red pepper flakes. Cook, stirring frequently, until the anchovies dissolve and the mixture is hot, about 2 minutes.
Reserve 1 cup of the cooking liquid, then drain the pasta broccolette mixture into a colander. Transfer the mixture to the skillet and cook for 2-3 minutes, stirring frequently, adding some of the hot pasta cooking water to the skillet if the mixture seems dry. Add lemon zest and 1 cup of the cheese, stirring to coat.
Transfer the pasta to a warmed platter and sprinkle with the remaining 1/2 cup cheese. Serve hot. Makes 4 servings.
" Brands may vary by region;substitute a similar product.
Coarse sea salt or kosher salt
4 cups (12 ounces) orecchiette pasta
10 ounces Earthbound Farm* organic broccolette, ends trimmed, stalks cut into 1 1/2-inch pieces (4 cups), or substitute baby broccoli or broccolini
1/4 cup olive oil
5 canned anchovies, mashed to a paste with a fork
4 fresh garlic cloves, peeled and minced
Pinch of dried red pepper flakes, or more to taste
Grated zest of 2 lemons, preferably Meyer lemons
1 1/2 cups freshly grated Parmesan or Pecorino Romano cheese, divided
Bring 4 quarts water to a boil in a large covered pot over high heat. Add 2 tablespoons coarse sea salt and stir in orecchiette. Cook, stirring once or twice, for 6 minutes. Then add broccolette and cook until the pasta is al dente and the broccolette is tender, 6 more minutes.
A few minutes before the pasta and broccolette are cooked, pour olive oil into a large skillet (at least 12 inches in diameter) and heat over medium heat. When the oil is hot, add anchovies, garlic cloves and red pepper flakes. Cook, stirring frequently, until the anchovies dissolve and the mixture is hot, about 2 minutes.
Reserve 1 cup of the cooking liquid, then drain the pasta broccolette mixture into a colander. Transfer the mixture to the skillet and cook for 2-3 minutes, stirring frequently, adding some of the hot pasta cooking water to the skillet if the mixture seems dry. Add lemon zest and 1 cup of the cheese, stirring to coat.
Transfer the pasta to a warmed platter and sprinkle with the remaining 1/2 cup cheese. Serve hot. Makes 4 servings.
" Brands may vary by region;substitute a similar product.
Orecchiette with Broccolette
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
