This simple recipe comes together quickly and is a great first course for any Italian meal or can serve as a light dinner on its own. Orecchiette, an ear-shaped pasta, is perfect for this dish, but you can substitute other shaped pasta like penne, fusilli or farfalle.
Orecchiette con Broccoli
Course: Pasta and NoodlesCuisine: ItalyThis simple Italian pasta recipe comes together quickly and is a great first course for any Italian meal or can serve as a light dinner on its own.
Ingredients
Broccoli, cut into florets; stem peeled and sliced into 1/4-inch rounds — 1 bunch
Orecchiette pasta — 1 pound
Olive oil — 1/4 cup
Anchovies, rinsed and minced — 6
Pepper flakes — 1 or 2 teaspoons
Salt and pepper — to taste
Water — 1/4 cup
Romano cheese — 1/2 cup
Grated Parmesan cheese — 1/4 cup
Directions
- Bring a large pot of salted water to a boil. Add the broccoli and simmer until just cooked through. Remove to a colander with a slotted spoon, rinse under cold water to stop cooking and set aside.
- Add the pasta to the boiling water and cook till al dente according to package directions. Drain, toss with a little oil and set aside.
- Heat the olive oil in a large pot over medium heat. Add the anchovies and pepper flakes and sauté briefly, 1 or 2 minutes. Stir in the broccoli, salt, pepper and water and simmer for 2 to 3 minutes. Finally, add the pasta to the simmering broccoli and and toss to heat through.
- Remove from heat, toss with the grated cheese and serve immediately.
Orecchiette con Broccoli Notes and Variations
- Substitute broccoli rabe for the broccoli to make a more authentic version of this dish.
- Use all Parmesan or all Romano cheese if you like.
- Sauté 1 or 2 cloves of minced garlic with the anchovies.
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