Orecchiette with Broccoli
Updated: Jun 16, 2020
There’s something beautifully meditative about making pasta. You’re repeating the same motion, but the smallest change gives each shape its own identity. What could be better after a relaxing orecchiette shaping session than wolfing it down with an incredibly simple sauce?
Traditionally you would use Cime Di Rapa (🔥) but we know it’s hard to find outside of Italy and so wanted to make this recipe incredibly simple. All you need is a clove of garlic, 1 or 2 dried peppers and a head of broccoli. I guarantee you’ll be surprised at the explosion of flavour you get from the most simple of recipes.
If you don't have time to make fresh pasta, you can purchase orecchiette in most supermarkets.
For the Pasta
150g 00 Flour (or plain flour)
150g Durum Wheat Flour
Pinch of Salt
Take a small hazelnut sized piece of pasta and drag it towards you with a knife held at 45 degrees. Flip the inside out with your thumb. Place on a tea towel until you are ready to cook.
Cook the Orecchiette for 11-13 minutes. If you prepare them quickly and cook them before they dry then keep tasting them and cook for less time.
For the Broccoli
1 Head of Broccoli
1 Clove of Garlic
1-2 Dried Chilli
1 Teaspoon of Miso Paste
A generous Glug of Olive Oil
- Prepare a pan of salted boiling water.
- Heat the oil in a pan, chop the chilli and garlic together and add them to the oil.
- Add your broccoli to the boiling water until cooked.
- Once the garlic is golden (but not burnt) remove the garlic and chilli from the oil (keeping the oil in the pan).
- Add the Miso paste to your oil and mix it in.
- Drain the broccoli water into the pot you are cooking your pasta in to add flavour.
- Add the Broccoli to your oil and miso and break it down with a spoon until it has crumbled and formed a uniform sauce.
- If it’s too thick add some of the cooking water from the pasta once it’s ready.
- Serve with a little vegan parmesan and enjoy.