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Creamy Tomato Orecchiette
with Broccoli & Crispy Breadcrumbs
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- 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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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.
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.
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!
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.
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.
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!
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