Pasta with broccoli. Normally I eat this pasta in Rome and it’s then served with ‘broccoletti’, not broccoli. Broccoletti is a slightly different version of broccoli mostly famous in Rome. The easiest way to describe the difference: it’s a smaller and finer version of the standard broccoli. The taste is also slightly more ‘green’. To be honest I find it just as good as using the standard broccoli. Where I live they sell broccoletti per 5 branches for a ridiculous price so that helped convincing 😉 The pasta itself comes from the region of Puglia, southern Italy. The pasta shape reminds you of a little ear and that’s also why this pasta is called ‘orecchiette’.
- 300 grams broccoli chopped finely
- 250 grams pasta orecchiette
- 1 clove of garlic
- extra virgin olive oil/ mushroom olive oil
Instructions (Serves 2 adults)
Boil water in a large pan and add some sea salt. Add the pasta and place the broccoli on top. Cook until the orecchiete are ‘al dente’. The cooking time for this pasta was 13 minutes. I cooked it for 12 minutes. Take a large frying pan and heat some olive oil/mushroom olive oil with garlic. Add the drained pasta with broccoli and fry for about 5 minutes.