Orecchiette With Broccoli And Fresh And Sun Dried Tomatoes Recipe
Ingredients
| 1 small bunch broccoli | ||
| Whole peeled tomatoes | 1 1/2 Pound, drained | |
| 1/2 cup thinly sliced scallions, the white and part of the green | ||
| 1/4 cup sun-dried tomatoes, oil rinsed off, thinly sliced | ||
| Basil | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup chopped parsley, preferably Italian | ||
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| Dash cayenne | ||
| Olive oil | 2 Tablespoon | |
| 12 ounces orecchiette or other small pasta, cooked | ||
| Freshly grated Parmesan cheese | ||
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.
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.
Chef
