I’ve been dreading the fact that summer is slipping away and fall is right around the corner, but this week has been so hot and I am just trying to soak it up while I still can! The only issue I have with this heat is cooking in it, since I have no air-conditioning in my apartment. Turning on the oven when its already 100 degrees in my tiny kitchen isn’t ideal, so in order to embrace the heat while it lasts, I’ve been trying to do most of my cooking on the stovetop, and i’ve been choosing quick and easy recipes. That way, I am in and out of the kitchen in a flash and this dish is perfect for that.
I fell in love with this pasta dish when I got the Carmine’s Family Style Cookbook a few years back. If you have ever been to their restaurant in NYC you will know that it’s one flavour explosion after another. Every recipe in their cookbook is delicious, but their dishes aren’t exactly on the healthy side. Because of that, I try to modify where I can, but I won’t lie… their version of this meal is really, really, really good, so if ever you’re feeling like a cheat night and don’t mind the extra calories, go for it! You won’t regret it (well, maybe a little).
For this regular weeknight meal I wanted it to become something a little healthier, a little quicker and a little lighter. So while their version calls for nearly a cup of olive oil, mine calls for 4 tbsp, and you know what? The flavours are close enough to the real deal! It’s still bursting with a delicious garlic, fennel olive oil flavour. This is definitely one of my go-to favourite weeknight recipes and it’s just as yummy the next day for lunch!
Simple Turkey Broccoli Orecchiette – Adapted from Carmine’s Family-style Cookbook
Serves 2 to 4
What you need:
3-4 Tbsp Extra Virgin Olive Oil
1 cup Orecchiette
1 small head of broccoli cut into 3-inch spears
1 lb ground turkey or if you’re feeling fancy, 1/2 lb of fennel sausage (casings removed).
2-3 cloves coarsely chopped garlic
8 fresh basil leaves sliced
1/2 tsp fennel seeds (if you went for the ground turkey)
1/2 tsp crushed red pepper
Salt and freshly ground pepper to taste
1/2 cup Romano cheese
What you need to do:
- In a large salted pot of boiling water, cook pasta according to the package directions, and add the broccoli spears during the last minute of cooking. Drain and return the pasta and broccoli to the pot.
- In a large skillet, add 1 tbsp of olive oil over medium-high heat. Add the turkey, garlic, fennel seeds, red pepper flakes, and basil, and cook, breaking up the meat with a spoon until browned. 3 to 5 minutes. Then season with salt and pepper.
- Toss the turkey with the pasta and broccoli in the pot. Add the remaining olive oil and the 1/2 cup of Romano.