Orecchiette with Broccoli

A traditional recipe from Puglia – a region of Italy which (in my opinion) must have the best red wine in the world.  As ever, simplicity rules, using simple seasoning to emphasise the 2 key elements to this recipe – the chewy eggless pasta ‘ears’ and the season fresh broccoli

If you’ve prepared the pasta in advance, this is a really quick recipe with a thin broccoli sauce which absorbs into the pasta

Serves 2-3


  • Half a batch of Eggless Pasta, shaped into Orecchiette
  • 2 tbsp Olive Oil
  • 3 Clove Garlic, crushed
  • 1 mild Red Chilli, deseeded & chopped
  • 400g Broccoli or Calabrese, heads & some leaves
  • 6-8 cherry tomates, halved
  • A little lemon zest (less than ½ a lemon)
  • plenty of Parmesan, grated
  • Salt & Pepper to taste


  • Trim the florets off the broccoli and set aside. Cut the stalks & leaves into small chunks
  • Bring a pan of water the the boil with a little salt and throw in the broccoli stalks and cook for a few minutes until softened
  • In a second pan, sweat the garlic and chilli with the oil for a couple of minutes, but do not brown
  • Transfer the softened broccoli stalks along with a little of the cooking water and mash down to break up, then throw in the broccoli florets and allow to steam
  • Meanwhile cook the orecchiette in the boiling water until al dente
  • When cooked, transfer to the broccoli sauce with a little water and lemon zest and stir well
  • Cook in the broccoli sauce for a minute to absorb the flavours and check the seasoning
  • Add the tomatoes and stir well.  Leave covered for a couple of minutes
  • Serve with plenty of grated parmesan cheese

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