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Orecchiette con broccoli

Takes 20 minutes | Serves 4 |

A classic Puglian pasta dish with tender broccoli, garlic, chili, and anchovies, offering a delightful blend of flavors.

Ingredients

  • 650 g broccoli heads
  • 60 ml (4 tbsp) extra virgin olive oil
  • 4 cloves garlic cloves
  • 0.5 chilli red chilli
  • 4 fillets anchovy fillets
  • 300 g dried orecchiette pasta
  • some to taste sea salt

Steps

    Cooking the Broccoli

    • Cook broccoli in slightly salted boiling water for about 10 minutes until tender.

    Preparing the Sauce

    • Heat olive oil in a frying pan. Add garlic, chilli, and anchovy fillets, sweating over medium heat until anchovies dissolve.
    • Transfer cooked broccoli to the frying pan using a spider strainer, then stir-fry for a few minutes.

    Cooking the Pasta

    • Reboil the broccoli water, add orecchiette pasta, and cook until al dente. Add some pasta water to the frying pan and continue cooking.
    • Gently mash the broccoli with a potato masher. Add cooked orecchiette to the broccoli, mix well, adding more pasta water if necessary. Cook over medium-high heat for a minute until well combined. Serve immediately.

Nutritional Information

0 calories per serving