Broccoli & anchovy orecchiette

Name: Broccoli & anchovy orecchiette
Total time: 20 min
Yield: 6
Ingredients: 2 large heads of broccoli; 2 large cloves of garlic; 8 anchovy fillets in oil, from sustainable sources; 4 good knobs of butter; 2-4 small dried red chillies to taste; 450 g dried orecchiette; Parmesan cheese

Garlic, dried chilli & Parmesan cheese

“You must try this one. Penne and rigatoni work well in place of orecchiette – and are widely available everywhere. ”

Serves 6

Cooks In20 minutes

DifficultyNot too tricky

Pasta & risotto Lunch & dinner recipes Italian

Nutrition per serving

Calories 367 18%
Fat 9.5g 14%
Saturates 5.1g 26%
Sugars 3.0g 3%
Salt 1.3g 22%
Protein 14.8g 30%
Carbs 59.4g 23%
Fibre 2.4g -

Of an adult's reference intake

Penguin Anniversary Edition: Happy Days With The Naked Chef

By Jamie Oliver

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Ingredients

2 large heads of broccoli
2 large cloves of garlic
8 anchovy fillets , in oil, from sustainable sources
4 good knobs of butter
2-4 small dried red chillies , to taste
450 g dried orecchiette
Parmesan cheese

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Penguin Anniversary Edition: Happy Days With The Naked Chef

By Jamie Oliver

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Method

Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
Something I like to do which is slightly different (but better, I’d like to think) is to cook the broccoli florets with the pasta for the last 4 minutes – this makes them soft enough to eat but leaves them with great colour and texture.
Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
Serve immediately, sprinkling with another good handful of finely grated Parmesan.