Orecchiette with broccoli raab and roasted tomatoes

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 7
Servings 1
Minutes 15 minutes


Serving Change
  • 1
    can whole plum tomatoes, drained
  • 285
    orecchiette or other small pasta shells
  • 15
    olive oil
  • 2
    cloves garlic, crushed with flat side of knife
  • 450
    tenderstem broccoli, washed well, cut into 5 cm pieces
  • 15
    red wine vinegar
  • 5
    milled pepper


15 minutes
Preheat oven to 180 °C.
Place tomatoes on lightly oiled baking tray.
Roast for 90 minutes, turning after 45 minutes, until very soft and slightly blackened.
Once cooled, chop tomatoes and set aside.
Cook psta; drain, reserving 65 ml liquid.
Heat oil in a large, non-stick pan over medium heat.
Add crushed garlic and cook until slightly golden, one to two minutes.
Add broccoli to pan and raise heat to high.
Cook, tossing constantly, until greens are just wilted, four to five minutes.
Add tomatoes, cooked pasta, reserved cooking liquid, red wine vinegar and pepper.
Toss well and serve immediately.
Per serving: 1 500 kJ; 5 g fat; 67 g carbs; 14 g protein; 4 g fibre.

Read more on: roast  |  sauté


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