These 15 Minute Pastas Will Change Your Dinners Forever!
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00:00 - Intro
01:20 - Fennel and Sun Dried Tomato
05:58 - Pistachio Pesto
10:03 - Tomato, Pancetta and Peas
15:42 - Garden Foraged Surprise
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15 Minute Meals is back and ready to change the way you create your weeknight dinners! In this episode join Mike as he demonstrates how to cook four incredibly delicious pasta dishes that will up your confidence using new techniques with tried and true ingredients.
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Orecchiette with broccoli anchovies and sun-dried tomatoes - Italian recipe
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If you are an orecchiette lover, this is the ultimate dish for you: orecchiette with broccoli, anchovies and sun-dried tomatoes! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Start by making the dough for the orecchiette: sift the flour into a bowl, to remove any impurities. I’m using finely ground semolina flour, very common in South Italy. Add the extra virgin olive oil and the water; a little at a time, not all at once, because the dough should be quite firm. The amount of water varies depending on the type of flour. When the dough has come together, transfer to a work surface and knead until nice and smooth. Once smooth, place the dough in a bowl, cover with a cloth, or cling film if you prefer, and allow to rest at room temperature for at least half an hour.
Move on to the anchovies, here’s how to clean them: remove the head with your fingers and pull out the intestines; then split it open from head to tail, in this way, remove the backbone, and the tailt. In this way, you end up with 2 fillets. Rinse gently with water, being careful not to break them, and place on kitchen paper to drain. Repeat with all the other anchovies: pull out the intestines, split it open and remove the backbone. If you want to bread and fry them, butterfly the anchovies like this and leave the tail on for practical and decorative purposes.
Get back to the orecchiette: take the dough and roll into thin logs, then cut the logs into ½-inch (1 cm) pieces. Take a piece of dough, a knife, press and pull the dough towards you, then turn it inside out over your thumb… here it is.
I have all the ingredients I need for the sauce: start with the broccoli, separate the florets from the stalk and cut into pieces, this size more or less. You can also use the main stalk, as long as you remove the tough outer layer, then cut into pieces. Cut the anchovies into pieces as well, not too small. Chop the sun-dried tomatoes: you can find sun-dried tomatoes in oil, like mine, that should be patted dry before using, or plain sun-dried tomatoes, not in oil, that should be soaked in lukewarm water until softened. And finally, thyme, chili pepper and garlic: strip the leaves from the thyme sprigs: remove the stem from the chili pepper and the inner seeds; cut the garlic in half, roughly chop it, then finely chop all the seasonings. All that’s left to do is process the bread into fine crumbs and start cooking. Firstly, heat the oil in a pan, add half of the chopped garlic, chili pepper and thyme… then add the breadcrumbs and stir until crispy and just light golden brown. Turn off the heat and take them out of the pan, or they will burn from the residual heat.
Bring the water to a boil, salt to taste, drop in the broccoli and allow a couple of minutes from the time the water returns to a boil, they should remain crispy; make sure the water is not at a full boil, or the broccoli will fall apart. In a large saucepan, or pan in this case, heat a little oil and add the remaining chopped seasoning mix, sauté the anchovies and the tomatoes just until they change colour, meanwhile boil the orecchiette with the broccoli. All right, turn off the heat here and wait for the pasta to cook. It’s done, now drain and add to the saucepan. Cook until the liquid evaporates and finally sprinkle with the toasted breadcrumbs and the parsley. And while I’m plating up, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
For the orecchiette
- 2 cups (250 g) of finely ground semolina
- ⅔ cup (150 ml) of water
- ½ tbsp (8 g) of extra virgin olive oil
For the sauce
- ⅔ lb (300 g) of anchovies
- ⅔ lb (300 g) of broccoli
- 2 oz (60 g) of sun-dried tomatoes in oil
- 1 clove of garlic
- 1 chili pepper
- a few thyme sprigs
- 1 sprig of parsley
- a little extra virgin olive oil
- 1 pinch of salt
- pepper to taste
For the breadcrumbs
- ⅓ lb (150 g) of durum wheat bread
- a little extra virgin olive oil
Sundried Tomatoes and Broccoli are Perfect with this Pasta
Broccoli and sundried tomato pasta is a dish when you need something quick to make. You gotta try this recipe, this type of pasta will trap all the little pieces of broccoli and all the sauce in it's twisty shape. Fast, Easy, DELICIOUS!
BROCCOLI AND SUNDRIED TOMATO CASARECCE (Pasta with broccoli & Sun-Dried Tomatoes)
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
1 lb casarecce pasta
1/3 cup extra virgin olive oil
2-3 cloves garlic, thinly sliced
4 cups broccoli florets, finely chopped
2 cups sun-dried tomatoes, finely chopped or sliced, loosely packed
1-2 calabrian chilis or chili flakes, optional
Salt, to taste
Freshly cracked pepper, to taste
¼ cup reserved pasta water
Parmigiano-Reggiano, grated, to taste (lots, wink wink)
Method
1. Cook the casarecce in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.
2. In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic,
broccoli, sun-dried tomato, chili and season with salt and freshly cracked pepper. Saute until broccoli is tender.
4. Add a little bit of the pasta water and add pasta. Toss to incorporate all ingredients, adding more of the reserved pasta water, if needed. The pasta water helps create the sauce. Add Parmigiano-Reggiano and toss to incorporate. Enjoy
Until next time, Ciao!
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REFERRAL LINK:
Chapters
0:00 Intro
0:45 Cooking process
2:26 Tasting and Goodbye
#pasta #broccoli #sundriedtomatoes
LOW SODIUM Broccoli and Sun Dried Tomato Pasta
This dish was so delicious I wanted to eat it all in one sitting! It can be made into a low sodium dish very easily for anyone who is on a low sodium diet!
INGREDIENTS:
1 lb. whole grain pasta (macaroni)
2 c. broccoli
olive oil
4 garlic cloves - sliced
1/2 tsp red pepper flakes
1 c. low sodium sun dried tomatoes - chopped
1/4 c. parmesan
DIRECTIONS:
1. Cook whole grain pasta according to package instruction, add broccoli to pasta while cooking.
2. In a separate pan, heat olive oil over medium heat. Add garlic, red pepper flakes, and sun dried tomato. Cook for 5-10 minutes, until heated thoroughly.
3. Drain pasta and broccoli, set aside 1/4 c. pasta water for later.
4. Add pasta and broccoli to sun dried tomatoes. Mix together.
5. Finally, add parmesan and extra pasta water. Mix.
6. Serve warm and top with parmesan
Enjoy and happy cooking!