“A Paul Newman recipe that calls for crisping cooked orechiette pasta in oil and serving with broccoli, fresh parmesan and pine nuts. It sounds divine for a special meal, suppose you could sub small shells.”

Ingredients Nutrition


  1. Cook pasta until tender, but firm.
  2. Drain and rinse in cold water, drain well.
  3. Have ready two medium saute pans.
  4. Heat 1/4 oil in each until smoking.
  5. Add pasta carefully to each pan, dividing equally.
  6. Spread out in even layers and cook for about 3 minutes, or medium brown on underside.
  7. Turn pasta over and cook, WITHOUT stirring, until browned on the other side.
  8. Transfer pasta and oil in a large bowl and keep warm.
  9. Heat remaining 1/4 cup oil in one pan until hot.
  10. Add garlic and broccoli, saute and toss for about 5 minutes.
  11. Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.
  12. Transfer to 13 X 9 flame proof baking dish.
  13. Add pasta,vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted.
  14. Add 1/2 cup of cheese and toss again.
  15. Serve with remaining cheese and additional fresh ground pepper.

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