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Orecchiette con broccoli
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Try this delightful pasta dish from Puglia with broccoli as a tasty alternative to the traditional cime di rape. Easy, nutritious, and full of flavor with anchovies for a salty kick. Swap orecchiette for spaghetti if needed.
Ingredients:
  • 2 heads of broccoli cut into florets (approx. 650g/1lb 7oz total weight)
  • 4 tbsp extra virgin olive oil
  • 4 garlic cloves finely chopped
  • ½ red chilli finely chopped
  • 4 anchovy fillets
  • 300 g (10½oz) dried orecchiette pasta
  • sea salt
Instructions:
  • Boil the broccoli in salted water for 10 minutes. In a large frying pan, sauté garlic, chili, and anchovy in olive oil until anchovies dissolve. Transfer cooked broccoli to the frying pan and stir-fry briefly. Cook orecchiette pasta in the broccoli water until al dente. Add pasta water to the frying pan and cook for a few minutes. Mash the broccoli gently. Combine pasta with broccoli, adding more water if needed. Cook briefly until well mixed. Serve hot.

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