Summary

Ingredients

• 250 g broccoli
• some oil
• 1 onion (s)
• 2 cloves garlic
• 1 teaspoon herbs, Italian
• 150 ml vegetable stock
• 1 shot white wine
• salt and pepper
• Chilli, dried
• 1 tomato (s)
• 220 g orecchiette

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Instructions

1. Remove the coarse pieces from the broccoli and cut the rest into small pieces. If necessary, divide too large florets again, fine leaves can also be used.
2. Heat the oil in a large pan and sauté the diced onion and the finely sliced garlic in it. Add the Italian herbs and the pieces of broccoli stalk and pour in the broth. After 10 minutes add the florets to the pan and deglaze with a dash of white wine.
3. In the meantime, cook the orecchiette in salted boiling water until al dente and finely dice the tomatoes.
4. As soon as the florets are cooked, season with salt, pepper and chilli to taste. Drain the orecchiette, add to the sauce with the diced tomatoes and mix well.
5. Depending on your taste, you can drizzle good olive oil over it after serving.