Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a Easy dish, orecchiette with broccoli, tomatoe & ricotta. It is one of my favorites food recipe. For mine, I will make it a bit unique. This will be really delicious.

ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA is something which I have loved my entire life.

Orecchiette is a kind of pasta made with remilled durum wheat semolina, water and salt. A type of pasta perfect for all vegan people. Add the tomatoes and broth to the broccoli and bring to a simmer.

To get started with this recipe, we have to prepare a few components. 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:

1. Make ready (14 oz) broccoli, cut into florets
2. Make ready (1lb 2 oz) orrechiette or any pasta desired
3. Prepare tbsps. olive oil
4. Take garlic, finely chopped
5. Take (9 oz) cherry tomatoes
6. Make ready (7 oz) ricotta, crumbled
7. Get salt and freshly ground black pepper
8. Get grated parmesan

Recipe for Orecchiette with Anchovies Fillets, Broccoli & Sundried Tomatoes. 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. Try Jamie's Baked ricotta and tomato orecchiette with broccoli, fresh oregano and chilli - delicious fresh flavours for a brilliant lunch or dinner.

Steps to make ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA:

1. Bring a medium saucepan of salted water to the boil. Cook the broccoli for 5 minutes, until tender. Drain and set aside.
2. 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.
3. 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.
4. Add pasta and toss to coat. Serve with parmesan. Serve hot. Serves 4.

Add the pasta to the boiling water and cook for. Orecchiette are little bowl shaped pasta that are made by hand with flour and water in Italy, particularly around Puglia. Broccoli rabe is commonly mixed with the pasta, though I added a twist to the traditional recipe by including some chopped sun-dried tomatoes and then serving the hot pasta with. Orecchiette with Broccoli Rabe is the most basic and classic version and it can be further enriched with flavors. You can also add a couple of chopped dried tomatoes and marinated olives to the sauce in the pan.

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