Prep 20 mins
Cook 15 mins
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.
- 24 ounces dried orecchiette (1 1/2 16 oz boxes)
- 3⁄4 vegetable oil
- 2 tablespoons slivered garlic
- 5 cups small broccoli florets
- 1⁄3 cup dry white wine
- 1⁄4 cup fresh lemon juice
- 3 tablespoons balsamic vinegar
- 6 tablespoons unsalted butter, cut into chunks,softened
- 1⁄2 cup toasted pine nuts
- 1 cup freshly grated parmesan cheese
- salt, to taste
- fresh ground pepper
- Cook pasta until tender, but firm.
- Drain and rinse in cold water, drain well.
- Have ready two medium saute pans.
- Heat 1/4 oil in each until smoking.
- Add pasta carefully to each pan, dividing equally.
- Spread out in even layers and cook for about 3 minutes, or medium brown on underside.
- Turn pasta over and cook, WITHOUT stirring, until browned on the other side.
- Transfer pasta and oil in a large bowl and keep warm.
- Heat remaining 1/4 cup oil in one pan until hot.
- Add garlic and broccoli, saute and toss for about 5 minutes.
- Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.
- Transfer to 13 X 9 flame proof baking dish.
- Add pasta,vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted.
- Add 1/2 cup of cheese and toss again.
- Serve with remaining cheese and additional fresh ground pepper.