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Orecchiette pasta with broccoli and prosciutto
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 4
Antonio Carluccio demonstrates a simple dish featuring orecchiette, a small ear-shaped pasta
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Ingredients
- 6 tbsp Olive oil
- 50g prosciutto, or pancetta, cut into small cubes
- 1 clove Garlic, finely chopped
- 1 small red chilli, finely chopped
- 6 small Cherry Tomatoes, quartered
- 200g broccoli florets
- 2 tbsp fresh parsley, finely chopped
- 400g orecchiette pasta
- 40g Pecorino cheese, grated (optional)
Method
1. Heat the olive oil in a pan, add the prosciutto and fry for a 3-4 minutes, or until golden.2. Add the garlic, chilli and tomatoes and fry for 2-3 minutes, or until the tomatoes are softened, then stir in the broccoli florets. Add a dash of water to the pan, then cover with a lid and cook for 5-6 minutes, or until the broccoli is tender. Stir in the parsley.
3. Meanwhile, cook the pasta in a large pan of boiling salted water for 12-15 minutes, or until al dente. Drain and add to the sauce. Mix well and season, to taste, with salt and freshly ground black pepper.
4. To serve, pile the pasta into serving bowls or plates. If desired, grate over some pecorino cheese.
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Latest Comment
Really delicious and easy to make
yummy