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Homemade Orecchiette Pasta with Broccoli photo
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Orecchiette Pasta with Broccoli

A simple, comforting pasta tossed with tender broccoli, garlic, and Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 head broccoli florets tough stem discarded, separated into florets
  • 2 tablespoons extra virgin olive oil
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 12 ounces orecchiette pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup Parmesan cheese freshly grated
  • 1 teaspoon crushed red pepper flakes if desired

Instructions

  • Bring a large pot of salted water to a boil and cook the orecchiette according to package directions.
  • About 5 minutes before the pasta is done, add the broccoli florets to the boiling pasta water and continue cooking until both pasta and broccoli are tender; drain well in a colander.
  • Return the empty pot (or use a large skillet) to medium heat and add the olive oil. Add the finely chopped shallots and cook 3–4 minutes until softened and translucent.
  • Add the minced garlic to the shallots and sauté for 30 seconds to 1 minute until fragrant, then remove from heat.
  • Add the drained pasta and broccoli back to the pot with the oil and shallot mixture; toss to coat evenly.
  • Season with the salt and freshly ground black pepper and toss again. Sprinkle in crushed red pepper flakes if using.
  • Stir in the grated Parmesan just before serving and toss until combined; serve immediately.

Equipment

  • Large Pot
  • Colander
  • large skillet or the empty pasta pot
  • Knife
  • Cutting Board

Notes

  • Use fresh Parmesan for best flavor.
  • Adjust red pepper flakes to taste.
  • Reserve a splash of pasta cooking water if you prefer a looser sauce.