Prep time: 10 mins Difficulty: Very Easy Serves: 2-4 Duration: 30 mins
A meal to truly transform your camping experience! Camping Season's Orecchiette Broccoli is inspired by summer evenings. Think of alfresco settings, the calming sun on your back and a large glass of Pinot Grigio! To add a smoky element to the dish leave out the traditional salt and replace the spices in italic font with our Camping Season Herby Pink Salt Mix!
Ingredients
2 cup of Orecchiette
Olive Oil
1/4 white or brown onion
4 garlic cloves minced
Handful of cherry tomatoes
A pack of Tenderstem Broccoli
Handful of sun dried tomatoes
1 pod of Oregano
1 Pod of Smoked Paprika
1 pod of Salt
1/2 pod of Black Pepper
Grated Parmesan
Method
Step 1- Start with your prep. Finely dice your onion, garlic, and tenderstem broccoli. Next half or quarter your cherry tomatoes. Turn on your pan and get it nice and hot, once ready generously pour olive oil and bring to heat.
Step 2- Once your oil is hot add your diced onion and cherry tomatoes and cook until the onions are glossy and the skins from the tomatoes are starting to loosen, at this point add your broccoli and garlic to the pan and cook for 3 minutes and then lower the heat (or remove and place a lid)
Step 3- Get a large pan for your orecchiette, add sufficient water and bring to the boil, once it reaches boiling point, add some salt and your orecchiette.
Step 4- Now turn back to your sauce, add your capers, black olives, sun dried tomatoes, oregano, salt and pepper along with some water from the pasta. stir incorporating all the flavours.
Step 5- Once your orecchiette is cooked (say 15-20 minutes) you can remove it from the water and add it to your sauce, stir again to incorporate all the ingredients. Remove from the heat and add your grated parmesan, stir and stir some more until it reaches the right consistency for you, if needed use more pasta water to increase the sauces volume.
Serve with some extra grated parmesan and a bit of black pepper.