Tag: dinner ideas

Ingredients

• 1 lb. Orecchiette pasta
• 1 can 28 oz. whole tomatoes
• 3 oz grated parmesan cheese
• 2/3 cauliflower (or one small cauliflower)
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• white wine
• chopped parsley
• salt, pepper

Preparation

• Break the cauliflower into bite sized pieces, including some stem.
• Saute over a high flame in the olive oil, allowing the cauliflower to brown.
• Add the garlic and saute, without allowing to brown.
• When garlic has sauted, add 1/4 cup white wine and continue to saute over a high flame until the fluid has cooked down.
• Add a generous amount of black pepper, then throw in the canned tomatoes and bring to boil before reducing heat and covering until the sauce reduces to a thick consistency.
• Boil the orecchiette in salted water and save 1/2 cup water before draining.
• Pour the sauce over the pasta and mix in the chopped parsley, sprinkle individual dishes with grated parmesan at the table. Serves 4.

Courtesy of Italian Harvest (supplier of our wonderful pastas)

INGREDIENTS

• 1 1/2 lbs broccoli rabe
• 1 lb. orecchiette or pasta shells
• 1/2 cup of your favorite Oli+ve Medium to Robust EVOO
• 3 or 4 large garlic cloves, minced
• 3 anchovy fillets or 2”anchovy paste
• 1/4 t dried red pepper flakes
• 1/2 cup freshly grated Romano cheese

DIRECTIONS

• Cut off and discard bottom 1/3 to 1/2 of broccoli stems.
• Wash remaining broccoli and cut into 1” to  1 1/2 “ lengths.
• Steam for 3 minutes and set aside.
• Cook pasta according to package directions.
• While pasta is cooking, heat oil in a large skillet.  Add garlic and cook until light golden.  Add anchovies, mash and mix with oil.
• Add broccoli and pepper flakes.  Cook 5 minutes, stirring
• Drain pasta, mix with broccoli and stir in cheese