Orecchiette with broccoli and tomato

  • Difficulty


  • 350 g0SXE091
  • 800 g broccoletti
  • 200 g tomatoes, ripe and firm
  • 2 salted sardines
  • 30 g salted ricotta, grated
  • 1 clove garlic
  • salt and pepper
Orecchiette n° 91


Slice the broccoletti into florets, eliminating the core, rinse them and keep them aside. Rinse the sardines, remove the salt, the bone and the head, then slice into chunks. Lightly crush the garlic, blanch the boiling water, peel and deseed then chop into fillets.Cook the orecchiette in boiling salted water. Just before it is cooked toss the broccoletti with the pasta. In the meanwhile heat the oil in a pan add the garlic and fry until golden then remove it and add the sardines.Add the tomatoes, season with salt and pepper and simmer for 3-4 minutes over a high heat. Drain the pasta and the broccoli al dente, mix with the tomato, sprinkle with grated ricotta and serve.