Orecchiette with Broccoli and Tomatoes

Name: Orecchiette with Broccoli and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon balsamic vinegar; 680 grams broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all); 2 Tbsps butter; 394 milliliters canned diced tomatoes with their juice (one 15-ounce can); 59 milliliters canned low-sodium chicken broth or homemade stock; 79 milliliters chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 3 Tbsps olive oil; 340 grams orecchiette; 1 teaspoon salt

Orecchiette with Broccoli and Tomatoes is a vegetarian recipe with 4 servings. This main course has 555 calories, 18g of protein, and 18g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have orecchiette, parsley, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

In a large deep frying pan, heat the oil over moderately low heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and broccoli stems and cook, stirring occasionally, for 2 minutes.

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Broccoli

Garlic

Add the broccoli florets, 1/2 teaspoon of the salt, and the pepper. Stir to coat with the oil.

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Broccoli Florets

Pepper

Salt

Cooking Oil

Add the tomatoes and broth to the broccoli and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, 5 to 10 minutes.

Ingredients you will need

Broccoli

Tomato

Broth

Meanwhile, in a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes.

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Orecchiette

Water

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Pot

Drain the pasta and add it to the pan with the broccoli.

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Broccoli

Pasta

Equipment you will use

Frying Pan

Remove the pan from the heat.

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Frying Pan

Add the vinegar, the remaining 1/2 teaspoon salt, the parsley, and butter. Stir gently until the butter just coats the pasta.

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Parsley

Vinegar

Butter

Pasta

Salt

Wine Recommendation: With its tomato-and-vinegar based sauce, this pasta cries out for a light, tart Italian red such as Valpolicella. The wine's crisp cherry flavor will act as a perfect foil for this dish.

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Vinegar

Cherries

Tomato

Pasta

Sauce

Wine

Equipment you will use

Aluminum Foil

Notes: Broccoli stems are a delicious vegetable in their own right. Peel the thick skin and then slice or cut the stems into pieces. If you're cooking them with the florets, either cut the stems into quite small pieces so they'll be done at the same time, or cook them for a few minutes before adding the florets.

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Vegetable