Tomato And Broccolini Shell Pasta

July 7, 2011

Tomato And Broccolini Shell Pasta

Chef Brad Jolly of Brisbane’s much-loved Alchemy Restaurant & Bar shares this quick yet delicious pasta recipe, topped with crunchy brioche crumbs – and on the table in 20 minutes!

Serves: 4

Preparation time: 10 min

Cooking time: 8 – 12 mins


200g orecchiette pasta

20 cherry tomatoes (ripe)

1 pinch of dried chilli flakes

100ml extra virgin olive oil

1 clove garlic

2 bunches of broccolini ends

50gm truffle pecorino cheese, shaved

30gm grated parmesan

30gm toasted brioche crumbs

Seasoning to taste


1. Boil salted water and add pasta. Cook for 8 minutes or until slightly soft (al dente). Use colander and remove once cooked and allow cooling on a tray.

2. Bring another pot of salted water to boil and blanch broccolini until cooked. Then remove from the pot. Do not throw out water as you will use it to lightly reheat.

3. In a medium size frying pan, heat and add extra virgin olive oil, garlic, and chilli. Once the garlic and chilli have some colour, add whole tomatoes and cook for another two minutes. Using the back of your fork lightly crush the tomatoes.

4. Reheat both the broccolini and the pasta for 2 minutes in the old water. Drain them and place them in the frying pan with the tomatoes. Check seasoning and toss the pasta and Broccolini a couple of time so they amalgamate. Make sure to add just a small teaspoon of the cooking water to the frying pan so the pasta does not get dry.

5. Once the pasta is well mixed add the parmesan cheese.

6. Finish with a sprinkle of the brioche crumbs and slivers of truffle pecorino on top.

Alchemy Restaurant & Bar chef and owner Brad Jolly has worked all around the world – including cooking for the Queen! He’s also worked with Jamie Oliver and Marco Pierre White. Situated on Brisbane’s famed Eagle Street boardwalk, Alchemy has been named one of Australia’s hippest restaurants. Visit

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