Delicious Orecchiette with Tomato and Broad Beans Recipe

Oh, you’re in for a treat with this Tomato and Broad Bean Orecchiette recipe! It’s just… so colorful and full of flavor; it feels like a little hug on your plate. Imagine those soft, chewy orecchiette pasta pieces cradling bright, juicy tomatoes and nutty broad beans, all tied together with a bit of olive oil and fresh basil! It’s perfect for a sunny lunch or a cozy night in… trust me, once you try this, you’ll want to make it again and again. Seriously, it’s hard to resist!

Why You’ll Crave It

• It’s super fresh and vibrant, just like summer on your plate!
• Simple ingredients that come together easily – no fuss!
• Great for a cozy night in or when friends drop by unexpectedly.
• Healthy and satisfying, like a warm blanket after a long day.
• And hey, it’s a fantastic way to show off your cooking skills without breaking a sweat!

My family fights over the last bit of this every single time… it’s like a friendly food war!

What You’ll Need

• Orecchiette pasta: 300g, those lovely ear-shaped pieces that hug sauce perfectly
• Ripe cherry tomatoes: 250g, halved—use the juicy ones, they’ll make all the difference!
• Fresh broad beans: 200g, shelled—these give such a lovely, earthy taste
• Olive oil: 2 tablespoons, for that silky richness
• Fresh basil: a handful, roughly torn—a must for that fresh aroma
• Parmesan cheese: for serving—because who doesn’t love cheese?
• Salt and black pepper: to taste, don’t skip this part!

Easy How-To

Getting Started

Okay, first things first… let’s prepare those broad beans. It’s a bit of a task, but totally worth it! So, start by podding the beans—grab a pot, fill it with salted water, and bring it to a boil. Once it’s bubbling away, toss in those beans for about 2 minutes, just to make them bright and tender. Then, drain them and plunge them into ice water to stop the cooking. Once they’ve cooled off, just pop them out of their skins. Not hard, right?

Pasta Time

Now, in that same pot, add a bit more salted water and bring it back to a boil. This time, toss in the orecchiette. Cook according to the package—usually around 10-12 minutes for that perfect al dente texture. Remember to reserve a cup of that pasta water before draining! That starchy goodness is key for later.

Sautéing with Love

Alright, grab a large skillet and drizzle in some olive oil over medium heat. Add a chopped onion and let it sauté gently until it’s nice and translucent. Stir in minced garlic… oh, the aroma is just heavenly! Keep it cooking for another minute until you can smell that delicious garlic.

Let’s Bring in the Tomatoes

Now, toss in those halved cherry tomatoes. Stir it all together and let it simmer on low for about 10-15 minutes. You want those tomatoes to soften up and release their juices—it’s going to thicken nicely!

Adding the Beans

Next, it’s time to add the broad beans to the mix. Sprinkle in some salt and pepper (and maybe a pinch of red chili flakes if you like a little kick), then stir it all together. This mixture is bursting with flavor—I’m telling you!

Making it All Come Together

Alright, now here’s the fun part! Toss that drained orecchiette right into the skillet with the tomato and bean sauce. Mix it gently—take your time to make sure everything’s nicely coated… If it looks a bit dry, don’t hesitate to add some of that reserved pasta water until you get a lovely, silky sauce. Almost there!

Finishing Touches

Finally, take it off the heat and stir in those fresh basil leaves. A little drizzle of olive oil goes a long way here… and voilà! You’re ready to serve!

Good to Know

• If you can’t find orecchiette, no worries—fusilli or penne work just fine!
• Feel free to swap in seasonal veggies like zucchini or bell peppers if that’s what you’ve got!
• Leftovers? Store them in an airtight container for up to two days… they will reheat nicely!

Serving Ideas

• Serve it up with a sprinkle of Parmesan and a slice of crusty bread on the side… so good!

Top Tricks

• Remember, always taste as you go! Adjust the seasoning until it feels just right.

Frequently Asked Questions

Can I use frozen broad beans instead of fresh?

Absolutely! Frozen broad beans are super convenient. Just make sure they’re thawed and heated through, and you’re good to go!

What if I can’t find orecchiette?

No problem! Other small pasta shapes, like shells or even macaroni, will work just fine. Use what you can find!

How do I store leftovers?

For leftovers, just pop them in an airtight container— they should keep well in the fridge for up to three days. Just reheat it gently before digging in!

Can I add other vegetables to the dish?

Oh, definitely! Feel free to throw in any seasonal veggies you like. It’s a great way to clean out the fridge!

Is this recipe suitable for vegetarians?

Yes, this dish is vegetarian-friendly as it basically revolves around veggies and pasta. Perfect for any veggie lover!

Final Thoughts

This Tomato and Broad Bean Orecchiette is so much more than just a meal; it’s a lovely way to savor fresh ingredients and simple flavors. The sweetness of ripe tomatoes, the creaminess of broad beans, and the chewiness of al dente orecchiette make it a comforting dish that’s practically begging to be made again. Perfect for a relaxed weeknight dinner or a small gathering with friends, it really highlights the goodness of what’s in season.

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