This tasty orecchiette pasta dish, just has a handful of components, is extremely low-cost to make, and most significantly: just makes use of one pan or pot for the whole procedure. Orecchiette is a type of home-made pasta normal of Puglia or Apulia, an area of southern Italy.
Its name originates from its shape, which looks like a little ear.
� 2 tablespoons extra-virgin olive oil
� 2 cloves garlic, thinly sliced
� 1 bunch broccoli rabe, stems removed, leaves chopped
� 1/2 cup sun-dried tomatoes (not packed in oil), or 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
� 1 (15-ounce) can cannellini beans, rinsed and drained
� 1/2 teaspoon sea salt
� Ground black pepper to taste
� 2 tablespoons grated Parmesan cheese (optional)
2. Reserve a cup of the pasta cooking water and drain pasta extensively.
3. On the other hand, if utilizing sun-dried tomatoes not crammed in oil, soak tomatoes in 1 cup boiling water 10 minutes. Drain and slice.
1. In a huge saute pan over high heat, heat olive oil.
4. Include garlic and cook till great smelling however not browned, about 1 minute.
5. Include half the broccoli rabe and saute up until gently wilted however not brown, about 2 minutes.
6. Include remaining broccoli rabe to pan and cook for another minute or more.
7. Include sun-dried tomatoes, cannellini beans, salt and pepper and toss gently.
8. Include hot drained pasta to the pan (or to a bigger bowl if required) and toss with the veggies.
9. Stir and include a couple of tablespoons of reserved pasta cooking water if mix appears dry.
10. Serve instantly with Parmesan cheese.
Ingredients:
� 1 pound orecchiette pasta� 2 tablespoons extra-virgin olive oil
� 2 cloves garlic, thinly sliced
� 1 bunch broccoli rabe, stems removed, leaves chopped
� 1/2 cup sun-dried tomatoes (not packed in oil), or 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
� 1 (15-ounce) can cannellini beans, rinsed and drained
� 1/2 teaspoon sea salt
� Ground black pepper to taste
� 2 tablespoons grated Parmesan cheese (optional)
Directions:
1. Bring a huge pot of salted water to a boil; include pasta and cook till al dente according to package directions.2. Reserve a cup of the pasta cooking water and drain pasta extensively.
3. On the other hand, if utilizing sun-dried tomatoes not crammed in oil, soak tomatoes in 1 cup boiling water 10 minutes. Drain and slice.
1. In a huge saute pan over high heat, heat olive oil.
4. Include garlic and cook till great smelling however not browned, about 1 minute.
5. Include half the broccoli rabe and saute up until gently wilted however not brown, about 2 minutes.
6. Include remaining broccoli rabe to pan and cook for another minute or more.
7. Include sun-dried tomatoes, cannellini beans, salt and pepper and toss gently.
8. Include hot drained pasta to the pan (or to a bigger bowl if required) and toss with the veggies.
9. Stir and include a couple of tablespoons of reserved pasta cooking water if mix appears dry.
10. Serve instantly with Parmesan cheese.
