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Broccoli and anchovy orecchiette with garlic croutons
Broccoli and anchovy orecchiette with garlic croutons
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Savory broccoli and anchovy pasta with garlic croutons - a family favorite!
Ingredients:
  • 1-2 tsp dried chilli flakes
  • 10 anchovy fillets, roughly chopped plus a tsp of anchovy oil
  • 82.50 ml grated parmesan cheese, to serve
  • 1 lemon cheek, juice only
  • 1/2 White Spelt Vienna or Sourdough Loaf, crusts removed, cut or pulled into rough 5x5cm cubes
  • 40.00 ml roughly chopped garlic
  • 56.88 gm olive oil, plus extra to serve
  • 750.00 ml small broccoli florets, cut into small florets
  • 300g orecchiette or shell pasta
Instructions:
  • Preheat oven to 180C on the fan-forced grill setting.
  • Evenly arrange the slices of bread on a baking tray.
  • Combine garlic and olive oil in a mini food processor until smooth, or finely chop the garlic and stir in the olive oil by hand.
  • Lightly brush bread with half of the aromatic garlic oil using a pastry brush. Bake in the oven for 10 minutes, rotating periodically for even browning.
  • Fill a large saucepan two-thirds full with water and add a pinch of salt. Bring to a boil over high heat. Cook pasta according to package instructions once the water is boiling.
  • Fill a small saucepan 2/3 full with water, add a pinch of salt, and bring to a boil over high heat. Quickly add the broccoli, boil for 30 seconds, then drain and set aside.
  • Heat a large frying pan over medium-low heat, then stir in the remaining garlic oil and fry gently for 2 minutes. Increase heat slightly and add anchovies, anchovy oil, and chili flakes; stir to combine and cook for another 2 minutes. Add broccoli and mix well. Once pasta is cooked, add it to the pan, toss to combine, then sprinkle with grated parmesan and a squeeze of lemon juice. Serve hot.

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