Orecchiette with Broccoli and Tomatoes

Orecchiette with Broccoli and Tomatoes
Photo by © Melanie Acevedo


  • 1 ½ pounds broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all)
  • 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup canned low-sodium chicken broth or homemade stock
  • ¾ pound orecchiette
  • 2 tablespoons butter
  • + 4 more ingredients
    • 1/3 cup chopped fresh parsley
    • ¼ teaspoon fresh-ground black pepper
    • 1 teaspoon balsamic vinegar
    • 1 teaspoon salt

1. In a large deep frying pan, heat the oil over moderately low heat. Add the garlic and broccoli stems and cook, stirring occasionally, for 2 minutes. Add the broccoli florets, 1/2 teaspoon of the salt, and the pepper. Stir to coat with the oil. 2. Add the tomatoes and broth to the broccoli and ...

View full recipe at My Recipes


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