Jamie Cooks Italy
By Jamie Oliver
Tomato & broad bean orecchiette
30 mins
Not Too Tricky
serves 4
About the recipe
A beautiful summery Italian pasta dish of orecchiette, tomato, broad beans, fresh basil and pecorino cheese.
Recipe From
Ingredients
1 x Orecchiette (or 300g dried orecchiette)
1 onion
1 tablespoon olive oil
375g new season's broad beans
250g ripe tomatoes
½ a bunch of fresh basil (15g)
20g salted ricotta or pecorino cheese
Method
- Make your Orecchiette. Peel and finely slice the onion and place in a wide shallow pan on a medium heat with the oil.
- Stir occasionally while you pod the broad beans (they're very small and tender, but if you can only get larger beans, simply pinch the skins off), then add them to the pan and cook for 6 minutes.
- Chop the tomatoes into rough 1cm dice, then add to the pan. Season with sea salt and black pepper, then pick and tear in the leaves from the basil.
- Meanwhile, cook the orecchiette in boiling salted water for 4 minutes (or cook dried orecchiette according to the packet instructions). Scoop the pasta into the sauce and toss together, loosening with pasta cooking water, if needed.
- Finely grate over the cheese and toss again, finishing with an extra grating of cheese, if you like.
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