Orecchiette with Brocooli, Chickpeas, Onions and Dried Tomat
An Italian pasta from Puglia, orecchiette means "little ears." The central dimple in the noodle is a perfect trap for those chickpeas. If you cannot find orecchiette at your market, you can make this with penne, farfalle or another short pasta.
Ingredients:
- 6 cups broccoli florets
- 1 lb. orecchiette
- 6 Tbs. extra virgin olive oil
- 1 red onion, diced, about 11/2 cups
- 1 1/2 cups canned chickpeas, rinsed and drained
- 4 Tbs. finely minced garlic
- 4 Tbs. chopped Sonoma(r) Marinated Tomatoes
- Salt and freshly ground black pepper
Instructions:
Parboil broccoli florets in salted water and refresh in ice water. They should be cooked through, not al dente.
Bring a large pot of salted water to a boil. Drop in pasta and cook until al dente, about 12 minutes.
Meanwhile, heat olive oil in a large sauté pan over moderate heat. Add onions and cook until tender, about 10 minutes. Add chickpeas, garlic and tomatoes, and sauté for 2 to 3 minutes. Add the broccoli and warm through. Season with salt and pepper, and then toss with the drained pasta. Sprinkle with grated cheese at the table, if desired.
Prep Time: 15 mins Yield: 4 to 6 Cook Time: 15 mins Credit: Sonoma Dried Tomatos
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