Orecchiette with Broccoli

Orecchiette with Broccoli

Today we experimented a typical pasta recipe from the south of Italy, precisely from Puglia (Apulia).

It is a very famous recipe, easy to do but very tasty. This region is actually very beautiful, rich in culture and breathtaking beaches, and the average quality of food is quite high. If you look at Italy on the map, it is exactly in the heel of the “boot”. Its sun gives many tasty vegetables, that’s why it is very easy, for a vegan, gain some weight during a vacation there. But don’t worry, it’s a sacrifice worth doing!

So, this recipe starts with the pasta itself. The orecchiette has this peculiar shape, similar to a small ear, because they have to be handmade by pressing the dough (“Strascinare” in the dialect) with the thumb so to obtain a concave shape, smooth inside and rough outside.


– Orecchiette (better if freshly made)
– Broccoli
– Dried tomatoes
– Garlic
– Chili
– Nutritional yeast.


The preparation is quite easy but a couple of tips can make it better. First, steam 7 or 8 broccoli, depending on the size. Take 3 of them and mix them to obtain a cream you will use to whisk your pasta at the end.

Take a pan, slightly brown a squashed garlic clove with EVO, then add the steamed broccoli together with 2 dried tomatoes finely sliced. Add a pinch of chilly powder and cook it, medium flame, for about 5 – 7 minutes.

On a side, cook your orecchiette, drained them a couple of minutes before the time as you will finish them in the pan. Keep half a glass of the water you use to cook the pasta. Add the pasta and the broccoli cream in the pan. Add also the cooking water you kept aside and keep going for another 2 minutes. You can add, if you like, a bit of nutritional yeast to substitute cheese.

Serve and enjoy!

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