Best Orecchiette with Broccoli Recipe
This orechiette with broccoli is so good that all plates are cleaned when it’s served. The best part is that it’s so quick to make (cooks in approximately 20 minutes), easy, and loaded with big flavors from just a few good quality ingredients. It’s a classic Puglian Italian dish that’s rustic and cozy, uniting families at the table. We love it a lot and hope that you will love it too!
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Why You’ll Love This Recipe
- Quick and easy—cooked in less than 30 minutes.
- Makes use of basic ingredients and bold flavors.
- Original Italian recipe from Puglia
- Suits weeknight or Sunday-night family dinners.
- Customizable—can be made vegetarian or spicier to taste.
Ingredients
- 12 oz (340 g) orecchiette pasta (fresh or store-bought)
- 2-3 garlic cloves, thinly sliced
- 1 fresh red chili, finely chopped.
- 1 teaspoon crushed red pepper (optional)
- 1 big head of broccoli, chopped into florets.
- 1-2 anchovy fillets (an optional flavoring)
- 1 tablespoon capers, rinsed
- 1/2 cup Pecorino Romano cheese, grated (plus more for serving)
- 4-5 Tablespoons extra virgin olive oil (good quality)
- Salt for the pasta and broccoli
- Freshly ground black pepper, to taste.
Side Note: In case of fresh pasta, the time needed to cook should be reduced accordingly. What does that mean? Taste the pasta, if the bite is good to eat, its ready!
Step-by-Step Instructions
- Cook pasta: Put a large pot of water to boil. Salt lightly (not too much). Cook the orecchiette until it becomes just al dente, approximately 1 minute less than the directions on the package. Reserve 2 cups of starchy pasta water. (I use a measuring jug and just scoop the pasta water out, you may need more).
- Prepare broccoli: As the pasta is cooking, rinse the broccoli and chop it into even-sized florets. Pat dry.
- Sauté aromatics: Add a large skillet and heat it on a medium-high heat. Add a lot of olive oil, followed by garlic and chili. Sauté 1-2 minutes until fragrant.
- Add broccoli: Add broccoli in florets, a bit of salt, and cook about 3-4 minutes until broccoli is softened. Anchovies and capers may be added now.
- Combine pasta + sauce: Add pasta to the sauce in the skillet using a slotted spoon directly out of the pot. Pour in a ladle of pasta water and stir thoroughly.
- Make the sauce: Add the grated Pecorino Romano in small portions, interspersed with splashes of pasta water, until you have a creamy and silky sauce. Adjust consistency with more water if needed.
- Finish & serve: Remove from heat, drizzle with the additional use of olive oil, and top with additional Pecorino and black pepper. Serve immediately.
Expert Tips
- Do not add too much salt to the pasta water. The dish is balanced with cheese, anchovies, and capers.
- Two stove burners —one to cook the pasta and one to cook the sauce—are needed to ensure the timing is right.
- Add the cheese slowly, mixing it with pasta water until it is creamy and not clumpy.
Variations
- Classic Pugliese: Use turnip greens (cime di rapa) instead of broccoli if available.
- Vegetarian: Skip the anchovies and use more capers or olives for salty depth.
- Extra Spicy: Add more chili or a dash of chili oil when serving.
Storage & Reheating
- Put the leftovers in the fridge in an airtight container and store for 3-4 days.
- Heat it up again in a skillet, sprinkled with a splash of water or olive oil. Do not microwave it — it will dry the pasta.
FAQs
Q: Can I substitute fresh orecchiette with dried ones?
A: Yes! All you need to do is change the cooking time: dried needs more time, fresh only several minutes.
Q: Can I skip the anchovies?
A: Absolutely. They make it rich, yet the dish is also vegetarian.
Q: How spicy is this recipe?
A: It has a mild kick. Add red pepper flakes and chili to your liking.
Try it this week and let me know in the comments how it turned out — and if you want more traditional Italian flavors, check out my Spaghetti all’Assassina (Killer Pasta) next!
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If you try this recipe, I’d love to know what you think! Leaving a quick rating or comment helps other home cooks discover these cozy, feel-good meals — and it truly supports my little kitchen here. 🧡 For more simple, comforting recipes, come say hello on Facebook, Pinterest, or Instagram — I’d love to connect with you there too!
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Best Orecchiette with Broccoli Recipe
Equipment
- Pasta pot
- large skillet or pan
- Soup ladle
- Wooden spoon
- small kitchen knife
- board
Ingredients
- 300 grams orecchiette pasta, homemade or store-bought
- extra virgin olive oil
- 3 fresh garlic cloves, sliced
- 1 red fresh chilli, sliced
- 1/2 teaspoon red pepper flakes
- 400 grams broccoli, stems removed and cut into florets
- 4 anchovies
- 1 tablespoon capers
- 1 cup pecorino romano, freshly grated
- 1/2 teaspoon salt
- black pepper
Instructions
- Step 1 – Bring a large pot of water to boil and once it's boiling, add salt and cook the pasta until a minute or so before the package instructions yet still al dente. If you are using fresh pasta, bring the water to a boil but only add the pasta after you add the broccoli to the pan. it will takes 4-5 minutes to cook. Both types of pasta must be al dente but not cooked through yet, the pasta will cook finish in the pan. Keep the pasta water!300 grams orecchiette pasta, homemade or store-bought
- Step 2 – Heat a large skillet or pan on medium-high heat and add a generous amount of extra virgin olive oil. The oil should fill the base of your pan and more (see images). Once the olive oil is hot, add the sliced garlic, fresh chilli and red pepper flakes. It will take about 1-2 minutes to sizzle in the oil, add the broccoli and mix, lowering the heat if your pasta is not yet ready.extra virgin olive oil, 3 fresh garlic cloves, sliced, 1 red fresh chilli, sliced, 1/2 teaspoon red pepper flakes, 400 grams broccoli, stems removed and cut into florets
- Step 3 – Add the anchovies and use a wooden spoon to mix them in then add the capers. The pasta should be ready, so use a large scoop spoon or tongs to transfer the pasta straight from the pasta pot to the skillet. It will come across with droppings of pasta water, that's a good thing. Be sure to get all the pasta into the skillet along with a ladle of pasta water.4 anchovies, 1 tablespoon capers
- Step 4 – Taste, add the salt if required. If your heat is not high enough, increase it because this is the final step and it needs to go quick so the broccoli doesn't over cook! Add another ladle of water and as you add, give it a quick stir and then add half the cheese, quick mix just enough to incorporate the cheese, don't over mix!1 cup pecorino romano, freshly grated, 1/2 teaspoon salt
- Step 5 – If you're happy with the sauce created from the starchy water, take it off the heat, add the remaining cheese, a generous drizzle of olive oil and serve while hot with fresh black pepper.black pepper
