1. Heat the olive oil in a deep, wide sauté pan. 2. Add the garlic and cook until golden; add the chili and keep warm. 3. Meanwhile, bring 6 quarts of water to a boil. 4. Add the orecchiette and salt, and after 10 minutes, add the broccoli. 5. Cook until the orecchiete are “al dente”, about 10 more minutes; drain, but not too thoroughly: you want to leave a little of the cooking water clinging to the orecchiette. ---------------------------------------------------------------------------
Nutrition
Ingredients
