Main Italian

Orecchiette with broccoli

Name: Orecchiette with broccoli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 4 cups small broccoli florets (from 3 small heads, stems discarded); 500g orecchiette pasta*; 8-10 anchovies in oil, plus 1 tsp oil from jar; 2 garlic cloves, crushed; 1 small red chilli, finely chopped; 1 cup (80g) grated parmesan, plus extra to serve; Extra virgin olive oil, to drizzle

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by delicious. team

delicious. team

Oct 09, 2015

This flavour-packed pasta dish is an easy mid-week dinner option.

4 cups small broccoli florets (from 3 small heads, stems discarded)
500g orecchiette pasta*
8-10 anchovies in oil, plus 1 tsp oil from jar
2 garlic cloves, crushed
1 small red chilli, finely chopped
1 cup (80g) grated parmesan, plus extra to serve
Extra virgin olive oil, to drizzle

Method

1.

Bring a large saucepan of salted water to the boil. Blanch broccoli for 3-4 minutes until soft. Scoop broccoli out with a slotted spoon, put in a colander and rinse in cold water.Return broccoli water to the boil. Add pasta to pan. Cook according to packet instructions. Drain, retaining 1/2 cup (125ml) of the cooking water.
2.

Heat the anchovy oil in a large pan over medium heat. Add the anchovies and cook, breaking up with a spoon, for 1 minute or until dissolved. Add garlic and chilli, increase heat to high and cook for 30 seconds. Add reserved cooking water and bring to the boil. Add pasta and broccoli and toss to combine. Remove from heat and stir in parmesan. Serve drizzled with olive oil, scattered with extra parmesan.

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