ORECCHIETTE WITH BROCCOLI, TOMATOES, AND ALMONDS

Orecchiette con broccoli, pomodorini, e mandorle

Salt and freshly ground black pepper
To taste
12 oz. (350 g) broccoli, reduce into florets
3/4 oz. (20 g) salted anchovies
2 tbsp. additionally 1 tsp. (30 ml) much more-virgin
Olive oil
1 clove garlic, crushed
7 oz. (200 g) cherry tomatoes
(regarding 12)
14 oz. (400 g) orecchiette
3 oz. (80 g) Pecorino cheese, shaved
1 oz. (30 g) almonds, sliced
(about 1/4 cup)

Convey a large pot of salted water to a boil.
Inside one more pot of salted boiling water, blanch the broccoli florets
For 3 minutes; drain very well.
With a picket spoon, crack up the anchovies. Warm the 2 desk-
Spoons (25 ml) of oil in a large skillet above medium warm and
Sauté the anchovies and garlic. add the broccoli then the toma-
Ft and cook in excess of small heat for 5 minutes. Year with salt and
Pepper and drizzle with the remaining 1 teaspoon oil.
Cook the pasta in the boiling water until it is al dente; drain.
Add the orecchiette to the skillet with the sauce and stir to
Blend. Garnish with slivers of Pecorino and the almond slices
And serve.