This recipe features orecchiette [oh-reck-ee-ET-tay], a distinctive type of pasta that originates from the heel of Italy’s boot. Its name means “little ears”, which gives you a hint as to this pasta’s shape. But if your pantry (or grocer) is orecchiette-free, pasta of any shape makes an adequate substitute. At no extra charge, here’s a smart kitchen trick to cut down on dishes: Rather than cook the broccoli separately, throw it in boiling water with the pasta during the final minute of cooking time, so the vegetable’s perfectly crisp-tender, and the pasta’s al dente.
