Orecchiette with tenderstem broccoli and breadcrumbs (v)

Orecchiette (singular: orecchietta) pasta is typical of the Puglia region of Southern Italy. The name comes from its shape, which reminds one of a small ear.

In this recipe I have taken inspiration from peasant dishes where breadcrumbs were often used in place of more expensive ingredients such as cheese. I've mixed mine with cheese to provide an irresistible savoury crunch.

Recipe (Serves 2)


Ingredients:

• 200g orecchiette pasta (or any other kind)
• 1 pack tenderstem broccoli, roughly chopped
• 8 or 9 cherry tomatoes, roughly chopped
• 25g breadcrumbs
• 15g parmesan cheese, finely grated
• 1 dried chilli, finely chopped
• 1 clove garlic, crushed
• olive oil

Method:

1. Bring a large pan of salted water to the boil and cook the pasta as per the packet instructions
2. Heat a glug of olive oil in a non-stick pan
3. Combine the breadcrumbs and parmesan with a little salt and pepper
4. Add to the pan and fry until crisp
5. Remove onto a chopping board and run a knife through them to ensure that are still crumb-like
6. Pour some more olive oil into the pan and gently fry the chilli and garlic
7. A minute before the pasta is ready add the broccoli
8. When cooked add, the pasta and broccoli to the pan and combine with the garlic and chilli and stir in the tomatoes.
9. Serve in bowls topped with the crunchy breadcrumbs. Utterly delicious.

Tip:

I always blitz the crusts from loaves of bread and keep a bag of breadcrumbs in the freezer. They can be used straight from frozen and are really handy to have.