Preparation. Step 1. Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Ready in just 20 minutes, this creamy orecchiette with chickpeas and cherry tomatoes is the kind of dish that makes weeknight cooking feel effortless and delicious.

1. In a dry heavy-based skillet, toast the walnuts, stirring often, for 3 minutes, or until they are aromatic. Tip the nuts onto a plate and set aside to cool.

1/4 cup almonds, finely chopped. 1/2 cup loosely packed fresh basil leaves, divided use. Sea salt. 3 tablespoons extra-virgin olive oil, plus more as needed ...

3. Add the chard leaves, season with salt, and fold the leaves in with the onion for 1 or 2 minutes to wilt them slightly. Reduce the heat to low, cover, and cook for 15 to 20 minutes, stirring ...

Add a bit of cooking water if you think it's dry. But the broccoli should give the dish enough moisture. Serve, making sure you divide the broccoli evenly into each dish, since it tends to clump up.

6 Medium - Cremini mushrooms, quartered. 5 Spears – Asparagus, cut into one inch pieces. 3 Halves - Sun-dried tomatoes, julienned. 1 Tablespoon – Truffle paste ...

Directions. Heat olive oil in a saute pan over medium heat. Brown the sausage patty. Once golden brown on one side, add the garlic and red onions and break up the sausage into quarter-size pieces.

Orecchiette: The art of pasta 04:22. The scene could not be much more Italian: a Vespa, laundry on the line, and women in the street making pasta. To know which part of Italy, though, just look at ...