It’s been a hectic week and I haven’t had much time for cooking. I needed something really quick to make today before heading out to meet clients and this Orecchiette with Broccoli and Anchovies is what I decided on.
Maybe eating a bunch of pasta adorned with garlic and anchovies is not such a great idea for a meal right before you meet with clients but, of course, I can’t turn down pasta like EVER! Although, you can feel good about this Orecchiette with Broccoli and Anchovies as it does have a heck of a lot of broccoli in it.
It will feel as though you are overcooking the broccoli when you make this dish, but for this dish you need to, it will create the sauce for the pasta. It’s good, trust me.
Orecchiette is Italian for ‘little ears’ named after the shape of the pasta, which kind of looks like, well, little ears. Italians have many different pasta shapes and each shape pairs with different kinds of sauces. This sauce is one that is typically served with Orecchiette, and it comes together really quickly.
Serves 4-6
INGREDIENTS:
- 1 large bunch of broccoli (about a pound), trimmed and roughly chopped
- 4-5 cloves garlic, minced
- 6 anchovy, chopped fine
- 454 gram package of Orecchiette
- 1 cup or more of Parmigiano Reggiano
- 1 large pinch of red hot pepper flakes
- 1 lemon
- 1/3 cup olive oil
- Salt to taste if needed
In a large pot place your broccoli and some water to cover. Bring to a boil, reduce the heat and let cook until the broccoli is tender. I remove the broccoli with a slotted spoon and transfer to a bowl. You can use the same water to cook the pasta in, you may have to just add in a bit more.
Bring the water to a boil, salt generously and cook your orecchiette until al dente. While the pasta is cooking in a large saucepan heat up your olive oil over medium to low heat.
Put in your anchovies and kind of mash them a bit with the back of your fork to help them dissolve into the oil. Add in your garlic and let cook for a few minutes and then add in your red pepper flakes.
Chop your broccoli into small pieces and add this to the pan. As the broccoli cooks and breaks down a little I throw a splash here and there of the pasta cooking water in to loosen the sauce and help the broccoli along. I would say in total I add about a cup or so.
Once your pasta is done, transfer it to the pot and toss around on the heat for a bit with the sauce. Add in your parmesan, taste and adjust seasoning if need be (salt if needed).
I like to serve mine with some lemon zest over top and fresh lemon wedges and extra parmesan. Serve immediately.
If you like this recipe you should try: Cacio e Pepe with Arugula
