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Tomato and broad bean orecchiette pasta in a serving bowl on a tablecloth with sunflowers

Tomato & broad bean orecchiette

Tomato and broad bean orecchiette pasta in a serving bowl on a tablecloth with sunflowers

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Cooks Italy

Jamie Cooks Italy

By Jamie Oliver

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

  1. Make your Orecchiette. Peel and finely slice the onion and place in a wide shallow pan on a medium heat with the oil.
  2. 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.
  3. 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.
  4. 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.
  5. Finely grate over the cheese and toss again, finishing with an extra grating of cheese, if you like.

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