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Broccoli with Orecchiette

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Broccoli with Orecchiette

Broccoli with Orecchiette

amanda

Equipment

  • - High-Speed Hand Blender

  • - Large Pot (4 Quarts)

  • - Colander

  • - Chef's Knife

  • - Orecchiette Pasta

  • - Vegetable Steamer Basket

  • - Measuring Cup (Set)

  • - Pasta Brush

Ingredients

  • 5 garlic cloves

  • 1/3 cup extra-virgin olive oil

  • 2 (10-ounces) packages frozen chopped broccoli (do not thaw)

  • 1 cup water

  • 1/4 teaspoon hot red-pepper flakes

  • 1/3 cup grated Parmigiano-Reggiano plus additional for serving

  • 1 pound dried orecchiette pasta

Instructions

1

Instruction 1

With food processor running, drop in garlic and finely chop.
2

Instruction 2

Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
3

Instruction 3

Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
4

Instruction 4

Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
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