Despite my attempts to cut out carbs – epic fail at the sight of a bowl of pasta.
With so many types of pasta and sauce variations, it’s the one thing I can’t live without. Now, I won’t eat it everyday, but do get the itch after a few days of withdrawal. We can thank my father for this. Hasn’t gone more than two days without it in sixty years!
Despite my love affair, I tend to get a little bored. I try to change things up by alternating between saucy, veggie and creamy numbers. What’s the saying? Variety is the spice of life – and your taste buds!
Today’s recipe is orecchiette with broccoli. This recipe is great and you can substitute the broccoli for cauliflower, rapini or mushrooms. Even try it with quinoa or whole wheat pasta. The orecchiette or little ears, are perfect tiny bowls of goodness that hold in every morsel of the garlic infused oil. The broccoli get trapped inside and make every bite full of flavour.
1 teaspoon of red pepper flakes
450 grams of Orecchiette
2 heads of broccoli
3 cloves of garlic
salt and pepper to taste
1. Add broccoli to pot of boiling water. Cook until fork tender, drain and cut into small pieces.
2. In a saucepan, heat generous amount of olive oil, add pepper flakes and garlic cloves. Heat until garlic releases oil but make sure not to brown it.
3. Add cooked, cut broccoli and season to taste. Let broccoli swim in the garlic oil while your pasta cooks. Remember, al dente! Toss in your cooked orecchiette and sprinkle generously with grated Parmigiano Reggiano. Finish with olive oil.
Light, tasty and ready in no time. Enjoy!