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Add a photoImagine making your own pasta. Fresh and oozing with flavor. It’s easier than you think. Making your own “hats” or rather Orecchiette, will take about 1 hour. *Based on directions from MarthaStewart.com.
Add those hats to a delicious concoction of broccoli rabe, tomatoes, artichokes, capers...there’s a lot of good flavors going on in this pasta dish: a hint of briny-lemony essence from capers, earthy sweetness from the artichoke plus fresh garden flavors from tomatoes and broccoli rabe.
Ингредиенты
- Orecchiette
- 2 cups semolina flour
- 1 cup all purpose flour
- 1 tsp. salt
- 1 cup water(divided).
- Orecchiette with Broccoli Rabe
- 4 TBS olive oil
- 1/2 cup seasoned whole wheat bread crumbs
- pinch of salt
- 6 oz. jar artichoke hearts, drained
- 2 tsp. minced garlic
- 1 TBS capers, rinsed
- 28 oz. can diced tomatoes, lightly drained
- pinch red pepper flakes (more if you like)
- 15 oz. can Cannellini beans, drained and rinsed
- 1 lb. broccoli rabe, trimmed thick ends,washed and cut into 2 inch pieces
- 8 oz. orecchiette
- Parmesan cheese (optional)
Инструкции
- Make the Orecchiette
- Mound the flours + salt in 3 piles on a clean countertop.
- Use your clean fingers to swirl the dry ingredient together.
- Make one big pile out of the flour mixture, make a well in the middle and pour in HALF a cup of the water.
- Gradually work the mix together with fingers and once all the water is absorbed, add more water 1 TBS at a time until a dough is formed.
- Knead the dough until all the flour is well absorbed and no more remains on the countertop.
- Continue to work the dough about 5 more minutes.
- Divide into 16 portions, cover with clean, damp towel and roll 1 portion of the 16 out into an 18 inch long rope.
- Cut a 1/3 inch piece off the end then press your thumb into each 1/3 piece to form a âhatâ.
- Transfer to a rimmed baking sheet lightly sprinkled with semolina flour.
- Repeat with all the rope portions then allow the hats/orecchiette to dry over night covered with a clean towel or plastic wrap.
- Now you have your own homemade pasta, youâre ready to make a delicious, meatless dish bountiful with flavor and nutrition.
- Heat 2 TBS olive oil over medium heat.
- Add the breadcrumbs and salt and toast until crisp (about 3-4 minutes).
- Transfer to a plate and set aside.
- Heat 2 remaining TBS oil in the pan over medium heat.
- Add the artichokes and cook about 1 minute.
- Add garlic and capers and cook another minute or two.
- Add tomatoes, red pepper flakes and beans, cook over medium heat for about 5 minutes.
- Turn to low while you prepare the pasta and broccoli rabe.
- Boil a pot of salted water.
- Add the broccoli rabe and pasta.
- Allow to cook al dente (about 3 minutes).
- Save 1/4 cup pasta water then drain the vegetable and pasta.
- Add the pasta, broccoli rabe, and saved 1/4 cup pasta water to the sauce in the pan.
- Raise the heat back to medium and allow flavors to meld for about 2 â 3 minutes, stirring occasionally.
- Top with toasted bread crumbs and Parmesan to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 8 servings | |
| Calories 366 | |
| Calories from Fat 74 | 20% |
| Total Fat 8.41g | 11% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 629mg | 26% |
| Potassium 433mg | 12% |
| Total Carbs 59.73g | 16% |
| Dietary Fiber 8.1g | 27% |
| Sugars 2.45g | 2% |
| Protein 13.23g | 21% |
