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Orecchiette with broccoli, tomatoes and almonds

Name: Orecchiette with broccoli, tomatoes and almonds
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 11.5 oz Barilla Orecchiette; 12. 3 oz Broccoli; 3 oz Pecorino Cheese; ¾ oz Salted Anchovies; 1 clove Garlic; 6 tsp Extra Virgin Olive Oil; 7 oz Cherry Tomato; 1 oz Almond Silvers; 1 pinch Salt; 1 pinch Black Pepper

35 minutes

Orecchiette with broccoli, cherry tomatoes, anchovies, and almonds, tossed in garlic oil and topped with pecorino. A flavorful, balanced pasta dish.

Ingredients

4 servings

11.5 ozBarilla Orecchiette

12. 3 ozBroccoli

3 ozPecorino Cheese

¾ ozSalted Anchovies

1 cloveGarlic

6 tspExtra Virgin Olive Oil

7 ozCherry Tomato

1 ozAlmond Silvers

1 pinchSalt

1 pinchBlack Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a pan, heat up the oil and sauté the chopped garlic, then pour in the anchovies cut in small pieces. Blanch the broccoli in salted water then add to the pan, then add the tomato and cook on low heat for 5 minutes. Dress with salt and pepper and a ribbon of oil.

Step 2

Boil the Orecchiette in boiling salted water, stirring often to prevent the pasta from sticking together. Drain the Orecchiette but leave the pasta moist with the cooking water, add to the pan with the broccoli, adjust with black pepper.

Step 3

Sauté the pasta in the pan, toss to distribute the dressing uniformly, and plate. Decorate with slivers of Pecorino and almond fillets.