Equipment
Ingredients
Pasta and Vegetables
- 300 g orecchiette pasta, dry
- 250 g broccoli florets, cut into bite-sized pieces
- 240 g canned chickpeas, rinsed and drained
- 250 g cherry tomatoes, left whole
- 150 g red onion, diced
Aromatics and Seasonings
- 45 ml extra virgin olive oil
- 3 garlic, minced
- 1 g red pepper flakes
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 521 kcal
- Protein
- 17 g
- Carbohydrates
- 82 g
- Fat
- 14 g
- Fiber
- 10 g
- Sugar
- 10 g
- Sodium
- 667 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 517 mg
- Calcium
- 91 mg
- Iron
- 4.1 mg
- Magnesium
- 74 mg
- Phosphorus
- 251 mg
- Zinc
- 1.8 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 60 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 74 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.76 mg
- Riboflavin
- 0.40 mg
- Niacin
- 6.0 mg
- Folate
- 253 mcg
- Water
- 139 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F.
Add the orecchiette to the boiling water and cook according to package instructions, typically about 9 minutes.
During the final 3 minutes of the pasta cooking time, drop the broccoli florets into the same boiling water.
While the pasta boils, heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened and translucent.
Stir the minced garlic and red pepper flakes into the skillet, cooking constantly just until fragrant.
Add the whole cherry tomatoes to the skillet. Let them cook undisturbed for a minute, then toss occasionally until their skins blister and burst, releasing their juices to form a light sauce.
Mix the drained chickpeas, salt, and black pepper into the tomato mixture, cooking briefly until heated through.
Carefully scoop out and reserve about 150ml of the starchy pasta cooking water. Drain the pasta and broccoli in a colander.
Transfer the drained pasta and broccoli to the skillet with the vegetable mixture. Add half of the reserved pasta water and toss vigorously until a light, cohesive sauce coats the pasta, adding more water if it seems dry.
Serve immediately in shallow bowls, garnished with a light drizzle of fresh extra virgin olive oil.
Chef's Notes
- Orecchiette is shaped like a small bowl with a slightly thicker edge, making it the perfect vehicle for scooping up the chickpeas and capturing the burst tomato juices.
- For deeper flavor, you can pat the drained chickpeas completely dry and pan-fry them in olive oil until crispy before adding the aromatics, though this adds active cooking time.
- The secret to any oil-based pasta sauce is the vigorous tossing at the end; the mechanical action forces the starchy pasta water and oil to emulsify into a creamy coating without using any dairy.
- Salting your pasta water is crucial. It should taste pleasantly salty like the sea, which seasons the pasta from the inside out as it hydrates.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta will absorb some of the oil and liquid as it sits.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or vegetable broth to revive the sauce.
Troubleshooting
The dish feels dry and the ingredients do not cling together
Cause: Insufficient starchy liquid to create an emulsion with the olive oil
Fix: Stir in a splash of warm vegetable broth or hot tap water along with an extra teaspoon of olive oil, tossing constantly over low heat
Prevention: Always reserve ample pasta water before draining and toss vigorously in the pan to build the sauce
Broccoli is mushy and falling apart
Cause: Broccoli was left in the boiling water for too long
Fix: Cannot be fixed, but the dish will still be safe and flavorful to eat
Prevention: Add broccoli only during the final 2 to 3 minutes of the pasta's cooking time
Cultural Context
Orecchiette, meaning little ears in Italian, is a pasta shape originating from Apulia (Puglia) in Southern Italy. Traditionally made by hand using just durum wheat semolina and water, its concave shape and slightly textured surface were historically developed to perfectly cradle robust vegetable and legume-based sauces typical of the region's cucina povera.
