Orecchiette with broccoli, tomatoes and almonds
11.5 Barilla Orecchiette
320 g orecchiette barilla
3 oz broccoli
3 oz Pecorino cheese
¾ oz salted anchovies
1 clove of garlic
6 tsp extra virgin olive oil
7 oz cherry tomato
Pinch of salt
Pinch of black pepper
1 oz almond slivers
In a pan, heat up the oil and sauté the chopped garlic, then pour in the anchovies cut in small pieces.
Blanch the broccoli in salted water then add to the pan, then add the tomato and cook on low heat for 5 minutes.
Dress with salt and pepper and a ribbon of oil.
Boil the Orecchiette in boiling salted water, stirring often to prevent the pasta from sticking together.
Drain the Orecchiette but leave the pasta moist with the cooking water, add to the pan with the broccoli, adjust with black pepper.
Sauté the pasta in the pan, toss to distribute the dressing uniformly, and plate. Decorate with slivers of Pecorino and almond fillets.