“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.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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