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Orecchiette with broccoli, anchovy and chilli
Orecchiette with broccoli, anchovy and chilli
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Barilla's flavorful pasta creation.
Ingredients:
  • 350g Orecchiette
  • 72.80 gm Extra Virgin olive oil
  • 1 tsp dried chilli
  • 3 cloves of garlic, crushed
  • 1/2 onion, thinly sliced
  • 6 anchovy fillets, in oil
  • 1 large broccoli, florets separated from stem
  • 50g salted ricotta, grated
  • Extra virgin olive oil, to serve
  • Salt and pepper, to taste
  • Rock salt, for cooking water
Instructions:
  • Bring a generous amount of water to a rolling boil in a large saucepan, then add 7g of rock salt per liter of water.
  • Add the Orecchiette to the boiling water and gently stir. Cook following the package directions.
  • Heat oil in a large fry pan, sauté garlic, onion, and chili for 3-4 minutes. Add anchovies and cook until they dissolve into the sauce.
  • Add the broccoli florets to the pasta water 3-4 minutes before the pasta is done cooking.
  • After cooking the pasta, toss it with the broccoli in a fry pan over low heat for 1-2 minutes, adding some cooking water to help finish cooking.
  • Let the pasta soak up the excess liquid, then take it off the heat and mix in the grated ricotta and a drizzle of Extra Virgin Olive oil.

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