Orecchiette with Sautéed Artichoke Hearts, Broccoli, and Sun-Dried Tomatoes
- Kosher salt
- 1/3 cup extra virgin olive oil
- 5 cloves garlic, cut in thin slices
- One 9-ounce box frozen artichoke hearts, thawed and sliced in half lengthwise
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 1⁄4 cup julienned sun-dried tomatoes in oil, drained
- 3 tablespoons finely chopped Italian (flat-leaf) parsley
- 5 cups 1-inch broccoli florets
- 1 pound orecchiette pasta
- 1⁄4 cup dry white wine
- 1⁄2 cup low-sodium vegetable broth
- 1/3 cup freshly grated Parmesan cheese
- Freshly ground black pepper
Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the garlic and stir for 30 seconds. Add the artichoke hearts and sauté until they begin to turn golden brown, about 5 minutes. Add the red pepper flakes, sun-dried tomatoes, and 2 tablespoons of the parsley and cook for an additional 3 minutes.
Remove from the heat and set aside.
Fill a large mixing bowl with water and ice and set aside.
Add the broccoli to the boiling water and blanch until the color brightens, 1 to 2 minutes. Using a slotted spoon, transfer the broccoli to the ice water to shock, leaving the pot of water boiling for the pasta. Once the broccoli has cooled, drain it in a colander.
Add the pasta to the boiling water and cook until al dente, about 1 minute less than the directions on the package. Reserve 1⁄4 cup of the pasta water and drain the pasta in a colander.
Return the skillet with the artichokes to medium-high heat, add the white wine and vegetable broth, and cook until it is hot, 2 to 3 minutes. Add the broccoli and cook, stirring, for an additional 3 to 4 minutes.
Fold in the pasta, adding some of the reserved pasta water if the sauce seems dry, and toss until well combined. Stir in the Parmesan cheese and season with 1 teaspoon of salt and pepper to taste. Transfer the pasta to a serving bowl and sprinkle with the remaining 1 tablespoon of parsley. Serve hot.
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼4 to 6 servings
Excerpted from The Pollan Family Table by Corky, Lori, Dana and Tracy Pollan. Published by Scribner, 2014.