Orecchiette with Broccoli

Orecchiette with broccoli are a dish symbolic of Apulian culinary tradition, capable of combining the simplicity of ingredients with a rich and genuine flavor. This recipe was born from the encounter between handmade pasta and seasonal vegetables, bringing the authentic flavors of southern Italy to the table. Perfect for a family lunch, orecchiette with broccoli are easy to prepare and ideal for those seeking a rustic dish with a bold character.

Ingredients

• 400 g fresh orecchiette
• 1 kg broccoli
• 2 cloves of garlic
• Red chili pepper, to taste
• 6 tablespoons extra virgin olive oil
• Salt
• Grated pecorino or salted ricotta, optional

Preparation

1. Thoroughly wash the broccoli under running water. Separate the florets from the stem, removing the toughest parts. Cut the stem into small pieces so it cooks evenly with the florets.
2. Bring a large pot of salted water to a boil. Once boiling, add the broccoli and cook for about 5 minutes, until tender but still crisp. Drain the broccoli with a slotted spoon, reserving the cooking water for the pasta.
3. Pour the extra virgin olive oil into a wide pan. Add the crushed garlic cloves and chili pepper to taste. Sauté over medium-low heat, being careful not to burn the garlic, until golden. If you prefer a milder flavor, remove the garlic once golden.
4. Add the drained broccoli to the pan and stir gently to coat. With a fork, lightly mash the florets to create a rustic cream that will bind better with the pasta. Sauté everything for 5-7 minutes over medium heat, adjusting salt if necessary.
5. Bring the broccoli cooking water back to a boil and add the orecchiette. Cook according to the package instructions or until al dente. Stir occasionally to prevent sticking.
6. Drain the orecchiette, reserving a few ladles of cooking water. Transfer the pasta directly to the pan with the broccoli and raise the heat slightly. Stir well and, if the sauce is too dry, add a little of the reserved cooking water.
7. Continue tossing the pasta and broccoli together for about 1-2 minutes so the flavors meld perfectly.
8. Serve the orecchiette hot, adding a sprinkle of grated pecorino or salted ricotta if desired for extra flavor. If you like, finish with a drizzle of raw extra virgin olive oil and an extra pinch of chili pepper.

Trivia

In Puglia, orecchiette are traditionally made by hand, working the dough with durum wheat semolina and water, then shaping them with a knife and thumb.