Best Orecchiette with Broccoli Recipe
This Italian recipe is not only the best orecchiette with broccoli recipe, it's also easy to make and plates are cleaned, every single time. Let me tell you all about it.
Servings :4 people
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
Nutrition
Serving: 1personCalories: 423kcalCarbohydrates: 66gProtein: 22gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 693mgPotassium: 571mgFiber: 5gSugar: 5gVitamin A: 913IUVitamin C: 106mgCalcium: 342mgIron: 2mg
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!