Creamy Tomato Orecchiette with Broccoli & Crispy Breadcrumbs

Creamy Tomato Orecchiette

with Broccoli & Crispy Breadcrumbs

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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With the simple garnish of these crispy oregano-seasoned breadcrumbs, you’ll learn a classic technique for adding subtle texture and flavor to pastas. It makes for the perfect contrast to creamy, saucy orecchiette and broccoli—tossed with capers and raisins for another flavorful boost.

With the simple garnish of these crispy oregano-seasoned breadcrumbs, you’ll learn a classic technique for adding subtle texture and flavor to pastas. It makes for the perfect contrast to creamy, saucy orecchiette and broccoli—tossed with capers and raisins for another flavorful boost.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; chop the broccoli into small pieces. Peel and finely chop the garlic.

Toast the breadcrumbs:
2 Toast the breadcrumbs:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, oregano, and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 2 to 4 minutes, or until golden brown. Transfer to a plate; immediately season with salt and pepper. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Start the broccoli:
4 Start the broccoli:

While the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. If the pan seems dry, add a drizzle of olive oil. Add the capers, raisins, tomato paste, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and fragrant.

Finish the broccoli:
5 Finish the broccoli:

To the pan, add ½ cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the liquid is slightly thickened. Turn off the heat.

Finish & serve your dish:
6 Finish & serve your dish:

Add the cooked pasta, cheese (crumbling before adding), and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the cheese is melted and the pasta is thoroughly coated. If the sauce seems too thick, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta topped with the toasted breadcrumbs. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; chop the broccoli into small pieces. Peel and finely chop the garlic.

2 Toast the breadcrumbs:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, oregano, and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 2 to 4 minutes, or until golden brown. Transfer to a plate; immediately season with salt and pepper. Wipe out the pan.

Toast the breadcrumbs:
Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

4 Start the broccoli:

While the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. If the pan seems dry, add a drizzle of olive oil. Add the capers, raisins, tomato paste, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and fragrant.

Start the broccoli:
Finish the broccoli:
5 Finish the broccoli:

To the pan, add ½ cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the liquid is slightly thickened. Turn off the heat.

6 Finish & serve your dish:

Add the cooked pasta, cheese (crumbling before adding), and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the cheese is melted and the pasta is thoroughly coated. If the sauce seems too thick, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta topped with the toasted breadcrumbs. Enjoy!

Finish & serve your dish: