• Prep Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Directions

Cook the orecchiette according to package directions. Drain, toss with 1 tbsp. olive oil and keep warm.

 In a sauté pan, saute garlic puree and anchovy paste in the remaining olive oil over medium heat for about 2 minutes. Add the broccoli and tomatoes and cook for another 5 minutes. Season with salt and pepper, to taste.

Add the broccoli and tomato mixture into the orecchiette and mix well. Garnish with the pine nuts and grated cheese. Enjoy!