Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Orecchiette Pasta with Broccoli and Olives
Easy-to-follow recipe for a deliciously healthy orecchiette pasta with broccoli and olives
For dinner tonight, I prepared this super easy and fast pasta. As you will see in the step-by-step recipe, it doesn’t take much to pull this dish together. And it won’t take you more than 25 minutes from start to finish to have hot, spicy, healthy and delicious pasta right in front of you. Enjoy!
Ingredients:
- 8 oz of organic broccoli florets
- 2 garlic cloves, crushed
- 2 hot dried peperoncini (chili peppers)
- 1 teaspoon of anchovy paste (or 3 anchovies)
- 1 teaspoon of capers
- about 16 olives (I used kalamata)
- 3 tablespoons of extra virgin olive oil
- 12 oz of orecchiette pasta, I used DeCecco
- salt
- 3 tablespoons of Parmesan cheese
Preparation time: 25 minutes
Directions:
1. Bring a large pot of salted water to a boil. When the water boils, add the broccoli florets. Let simmer for about 4-5 minutes.
2. In a large pan, saute’ the garlic cloves crushed, capers, peperoncini and anchovy paste with the olive oil.
3. As soon as the broccoli are tender remove them from the water – do not throw away the water because you will use it to cook the pasta. Add the broccoli to the large pan with the rest of the ingredients. And cook the pasta in the boiling water.
4. Mash the broccoli with a fork. Add the olive cut in pieces.
5. Drain the pasta al dente, toss with the broccoli and sprinkle with Parmesan cheese. Serve immediately.
Orecchiette Pasta with Broccoli and Olives
Easy-to-follow recipe for a deliciously healthy orecchiette pasta with broccoli and olives
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
8 oz of organic broccoli florets
2 garlic cloves, crushed
2 hot dried peperoncini (chili peppers)
1 teaspoon of anchovy paste (or 3 anchovies)
1 teaspoon of capers
about 16 olives (I used kalamata)
3 tablespoons of extra virgin olive oil
12 oz of orecchiette pasta, I used DeCecco
salt
3 tablespoons of Parmesan cheese
Instructions
Preparation time: 25 minutes
1. Bring a large pot of salted water to a boil. When the water boils, add the broccoli florets. Let simmer for about 4-5 minutes.
2. In a large pan, saute’ the garlic cloves crushed, capers, peperoncini and anchovy paste with the olive oil.
3. As soon as the broccoli are tender remove them from the water – do not throw away the water because you will use it to cook the pasta. Add the broccoli to the large pan with the rest of the ingredients. And cook the pasta in the boiling water.
4. Mash the broccoli with a fork. Add the olive cut in pieces.
5. Drain the pasta al dente, toss with the broccoli and sprinkle with Parmesan cheese. Serve immediately.
Buon Appetito!
