Ingredients:

• 8 oz of fresh broccolini
• ½ cup grape tomatoes, sliced in half
• ½ cup Vigne Vecchie Olive Oil
• 2 garlic cloves, diced or crushed
• 1 tsp crushed red pepper, add more to taste to increase spice
• 2 cups of Vigne Vecchie Orecchiette pasta
• 1 ½ cups water
• ½ cup parmesan cheese
• Pinch of salt, to taste

Directions:

1. In a large pot, bring 6 cups of water and 1 tbsp of salt to a rolling boil. Add Orecchiette and cook, stirring occasionally, until al dente, about 10 minutes. Drain and set aside.
2. In a large saucepan, add oil, garlic and crushed red pepper. Sauté until garlic begins to turn golden, around 3-4 minutes.
3. Stir in broccolini and tomatoes, cover with a lid, and cook for 2 minutes.
4. Add 1 ½ cups of water, salt to taste and stir to combine. Continue to cook, uncovered, for a total of 15 minutes, stirring occasionally.
5. Add Orecchiette into the saucepan and stir to combine. Reduce to low heat and cook for 3-4 minutes.
6. Top each serving with parmesan cheese and a drizzle of olive oil.

Recipe makes 2 servings