Barilla® Orecchiette with Broccoli, Tomatoes & Chili

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Ingredients 6 Servings

  • 1 box Barilla® Collezione Orecchiette
  • 4 cups broccoli florets
  • 1 clove garlic
  • 1 pint cherry tomatoes, halved
  • 4 tablespoons extra virgin olive oil, divided
  • Red pepper to taste, crushed
  • Salt and black pepper to taste
  • Final touch: Pecorino Romano or chili or ginger
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  • Bring a large pot of water to a boil.
  • Separate the broccoli flowers into small pieces and blanch them a couple of minutes in the boiling salted water, to fix the color. Then dry and set aside.

  • Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.

  • In a skillet, heat 2 tablespoons olive oil and the whole peeled garlic clove.
  • Add crushed red pepper, then tomatoes and let them wither seasoning with salt and pepper.
  • After 5 minutes take away the garlic clove and add the broccoli flowers. 
  • Drain pasta, reserving ½ cup of the pasta cooking water.
  • Toss and stir the pasta in the pan with the veggies, adding ½ cup of pasta cooking water and the remaining olive oil to better create the emulsion and coat the pasta.  
  • Final touch: add some slices of Pecorino Romano cheese or chili or ginger.

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