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Orecchiette with Broccoli
Orecchiette with Broccoli
 
 
 
Ingredients:

1 and 3/4 lbs (800 grams) broccoli, cut into florets
11 oz (300 grams) orecchiette pasta
2 tablespoons extra virgin olive oil
1 garlic clove, chopped
1 fresh chilli, seeded and chopped
Salt
Parmigiano or Pecorino cheese, freshly grated, to serve 

Directions:

Cook the broccoli in salted, boiling water for about 5 minutes.

Drain.

Heat the olive oil in a saucepan.

Add the garlic and chilli and cook for 3-4 minutes.

Add the broccoli and cook over a low heat, stirring occasionally, for about 5 minutes until tender.

Cook the orecchiette in a large pan of salted, boiling water for 10 minutes until 'al dente'.

Drain and toss with the broccoli.

Serve with Parmigiano or Pecorino cheese. Serves 4.

Note: If you prefer, the broccoli may be cooked with the orecchiette.

In this case, drain everything.

Drizzle with olive oil and sprinkle with grated Pecorino cheese.

That's it!
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