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Tomato & broad bean orecchiette
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Total Time:
30 minutes
Try this stunning Italian pasta with orecchiette, tomatoes, broad beans, basil, and pecorino cheese from Oliver's Cooks Italy for a quick and tasty meal.
Ingredients:
  • 1 x Orecchiette (or 300g dried orecchiette)
  • 1 onion
  • 1 tablespoon olive oil
  • 375 g new season's broad beans
  • 250 g ripe tomatoes
  • ½ a bunch of fresh basil (15g)
  • 20 g salted ricotta or pecorino cheese
Instructions:
  • Prepare the Orecchiette by peeling and finely slicing the onion, then placing it in a wide shallow pan with oil on medium heat. Stir occasionally while podding the broad beans, then add them to the pan and cook for 6 minutes. Chop the tomatoes into 1cm dice, add to the pan, season with salt and pepper, and tear in basil leaves. Meanwhile, cook the orecchiette in boiling salted water for 4 minutes (or follow package instructions for dried orecchiette). Combine the cooked pasta with the sauce, adding pasta water if needed. Grate cheese over the dish and toss well, adding more cheese on top if desired.

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