Orecchiette With Broccoli

This simple recipe is a traditional recipe of the Italian province of Puglia. You can improvise adding other ingredients, like zucchini or asparagus, but whatever you do, make sure the pasta is cooked ‘al dente.’

orecchiette with broccoli


  • 250g of orecchiette
  • 500g of broccoli
  • 2 cloves of garlic
  • 3 tablespoons of olive oil
  • salt and pepper
  • vegan parmesan (optional)


Wash broccoli and separate the florets. Cook orecchiette and broccoli together in salted water. Drain and save the half of this liquid for later. In olive oil simmer sliced garlic, then add cooked orecchiette and broccoli and the saved liquid in which they were cooked. Simmer shortly, then remove from the heat and spice with vegan parmesan if you want.

orecchiette with broccoli 2