Orchietti Pasta with Broccoli and Garlic Recipe
This a a one-pot pasta, no need to drain, the specific amount of water will absorb perfectly leaving a delicious sauce.
Ingredients
- 6-8 large garlic cloves, smashed with the
- side of the knife
- 4 Tbs. olive oil
- 12 oz./340 gm short pasta, I like orchietti
- (small ears)
- 1½ tsp. kosher salt
- 4½ cups water
- 1 head of broccoli cut in bite size pieces
- (stems also if you like)
- Parmesan cheese, optional
Instructions
- 1
If you have the time...In a small bowl add oil and garlic and let sit for as long as possible. The longer this sits the more intense the garlic flavour will become. If I can, I will do this at the beginning of the day and let it sit all day in the sauté pan that I will cook the pasta in pan.
- 2
In a large sauté pan place ALL the ingredients, except the broccoli and parmesan cheese.
- 3
Bring to a boil over high heat. When the liquid boils, start the timer. Boil at med-high for 10 minutes, stirring frequently. When there is 3 minutes left, add the broccoli, stir.
- 4
The liquid will be mostly absorbed and the pasta will be perfectly al-dente.
- 5
Remove from heat and sprinkle with parmesan if desired. Serves 4-6
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Orchietti Pasta with Broccoli and Garlic?
This Orchietti Pasta with Broccoli and Garlic recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this orchietti pasta with broccoli and garlic ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.