Ingredients Jump to Instructions ↓

  1. Orecchiette with Vegetables

  2. 2 Tbsp. olive oil

  3. 1 onion finely chopped

  4. 100 g bacon, diced

  5. 1 stalk celery diced

  6. 1 garlic finely chopped

  7. 2 medium potatoes, diced

  8. 1 tin chopped tomatoes, (400 g )

  9. 500 ml chicken or vegetable stock

  10. salt and ground pepper

  11. 200 g frozen peas

  12. 300 g orecchiette

  13. 2 Tbsp. chopped parsley

  14. grated Parmesan to serve

  15. Add onion and bacon and cook for 3 minutes. Add celery and garlic

  16. and cook for 1 minute. Then add the potatoes, tomatoes, stock and enough water just to cover ingredients. Bring to the boil, reduce

  17. heat to a simmer and cook for 10 minutes. Season to taste. Add the

  18. peas and pasta. Simmer for about 12 minutes or until the pasta is

  19. al dente. Making sure the pasta and vegetables are just covered

  20. with liquid, adding more water if necessary, to prevent sticking

  21. to base of the saucepan. Ladle pasta and broth into serving bowls,

  22. scatter over the parsley and pass around the Parmesan and crusty

  23. bread to serve. Try it with a full bodied chardonnay.

  24. Note: Substitute orecchiette (ear shaped) with farfalle (bowl) or penne pasta. You could omit the onion and celery; substitute with

  25. a leek, washed and finely sliced. Cook the leek with the bacon.


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