‘Orecchiette with broccoli and datterini’ is very simple to prepare and also very easy. It can be enjoyed even cold and if you don’t have time, you can boil the broccoli the day before. Instead of cacioricotta you can use ricotta marzotica.
Serves 2
180 g homemade orecchiette
20 ‘datterini’ sweet cherry tomatoes
garlic clove
oregano
broccoli
fresh chili pepper
extra virgin olive oil
salt
cacioricotta cheese, grated
Clean the broccoli. Remove the leaves and the stems, wash in cold water.
Boil the water in a large pot, add salt and the broccoli. After 5 minutes add the dried orecchiette and cook for another 10-12 minutes until al dente (if you are cooking fresh orecchiette it will be al dente in 4 minutes, therefore add fresh orecchiette to the broccoli after 8-10 minutes).
Meanwhile, heat the oil, garlic, chopped fresh chilli in a large pan. After 1 minute add datterini cut in half or quarters and oregano. Add a pinch of salt and 1 tablespoon of water you used to cook the pasta. Drain the orecchiette and broccoli and add them to the sauce into the pan. Saute for 1 minute. Serve with a sprinkling of fresh cacioricotta cheese and extra virgin olive oil.
This pasta can also be enjoyed cold. For your convenience, you can boil the broccoli the day before and then put them directly into the pan when you prepare the seasoning with datterini.
