Fresh Orecchiette with Spicy Broccoli
Small portions will fill your bellies if they’re made with fresh, quality ingredients. When you use quality ingredients, and eat the recommended portion size of 100g of pasta, you don’t feel bloated or guilty afterwards. You feel satisfied!
What You’ll Need:
-200g fresh/dried orecchiette
-small bunch of broccoli, chopped (including the stem!!)
-freshly grated Parmigiano Reggiano DOP qb
-1 clove garlic
Boil a large pot of water with course sea salt. In a large pan on low heat, sauté the clove of garlic whole with the olive oil. Once the clove is golden brown, add the broccoli and cover, stirring occasionally so not to burn. Drop the pasta in the boiling water. Add the peperoncino to the cooked broccoli, and toss together in the pan. Taste the pasta to make sure it’s al dente (fresh pasta cooks VERY quickly, dried will be about 7-8 minutes), drain, and add to the pan with the broccoli. Toss together with the parmigiano and a little salt. Buon appetito!