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Orecchiette With Broccoli And Fresh And Sun Dried Tomatoes

Fat.Freedom's picture
Ingredients
  Broccoli 3⁄4 Bunch (75 gm) (Or 1 Small)
  Fresh ripe tomatoes/One 28 ounce can whole tomatoes, drained and chopped 1 1⁄2 Pound, peeled, seeded and chopped
  Scallions 1⁄2 Cup (8 tbs), thinly sliced
  Sun dried tomatoes 1⁄4 Cup (4 tbs), oil rinsed off, thinly sliced
  Chopped basil 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs) (Preferably Italian)
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon (Or To Taste)
  Ground black pepper To Taste
  Cayenne 1 Dash
  Olive oil 2 Tablespoon
  Orecchiette pasta/Other small pasta 12 Ounce, cooked
  Freshly grated parmesan cheese 1 Cup (16 tbs)
Directions

GETTING READY
1. Cut the broccoli flowerets from the stems.
2. Keep the stems aside for future use.
3. Cut the flowerets into very small pieces to fill 3 cups.
4. In a pot, boil the broccoli in well-salted water, till it is slightly firm and undercooked.
5. Drain the broccoli and dip in cold water.
6. Drain them again and keep aside.

MAKING
7. In a medium saucepan, mix together tomatoes, scallions, sun-dried tomatoes, basil, parsley, garlic, salt, pepper, and cayenne.
8. Add the oil and stir it in.
9. Now add the broccoli.
10. Place the pan on low heat and cook gently.

SERVING
11. To serve, toss the sauce with hot pasta in the saucepan.
12. Serve in bowls, with Parmesan separately if you want.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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