orecchiette with broccoli and tomatoI love to say orecchiette, or any Italian food; I feel like I’m actually speaking Italian. I remember handcrafting a batch many years ago…pressing thumbs into little pillows of dough. I found a good bag of dried at my meat market and couldn’t wait to cook it up and serve to the family, and proudly pronouncing “orecchiette.” If you need a refresher to say it next time, check this youtube.

I had some leftover fresh peas that I tossed in here too…and I ate some. But just a little. I’ll be better with no gluten tomorrow.

Mangia bene, vivi felice!


  • 8 oz dry orecchiette
  • 1 lb fresh broccoli, chopped
  • 3 roma tomatoes, chopped
  • 3 tbs Devo Olive Oil Tuscan Herb EVOO, plus about ¼ c more for serving
  • 1 garlic clove, finely chopped
  • ¼ c pine nuts
  • 3 tbs butter


  • Cook orecchiette according to package instructions, drain and set aside.
  • Heat EVOO and garlic in lg sauté pan.
  • Add pine nuts and cook until golden, stirring occasionally.
  • Add broccoli until broccoli turns bright green, stirring occasionally; about 5 minutes.
  • Add tomatoes.
  • Add butter and season with salt and pepper.
  • Add orecchiette and additional olive oil as needed.
  • Gently stir to mix well.
  • Place in serving bowls.
  • Garnish with freshly grated Parmigiano-Reggiano and black pepper.