Italy | Pastas | Broccoli | Fall

Orecchiete con Broccoli

(Italian ear-shaped pasta with broccoli)

Yield: 3-4 servings


INGREDIENTS PREP AMOUNT
Broccoli cut into florets; stem peeled and sliced into 1/4" rounds 1 bunch
 
Orecchiete pasta 1 lb
 
Olive oil 1/4 cup
Anchovies rinsed and minced 6 each
Pepper flakes 1-2 tsp
Salt and pepper to taste
 
Parmesan cheese 1/4 cup
Romano cheese 1/2 cup

METHOD

Basic Steps:  Boil → Sauté → Boil → Toss
  1. Bring a large pot of salted water to a boil. Add the broccoli and simmer until just cooked through. Remove with a slotted spoon and rinse under cold water to stop cooking. Set aside.
  2. Add pasta to the boiling water and cook till al dente. Drain, toss with a little oil and set aside.
  3. Heat the olive oil in a large pot over medium-low heat. Add anchovies and pepper flakes and sauté briefly, 1-2 minutes. Add the broccoli, salt and pepper and about 1/4 cup water. Stir to heat through.
  4. Add the pasta and toss to heat through well. Remove from heat, toss with the cheese and serve immediately.

VARIATIONS

  • Substitute broccoli rabe for the broccoli to make a more authentic version of this dish.
  • Use all Parmesan or all Romano if you like.
  • Sauté 1-2 cloves of minced garlic with the anchovies if you like.

NOTES

  • This simple recipe comes together quickly and is a great first course for any Italian meal or light dinner on its own.