Orecchiette con broccoli
Orecchiette pasta with broccoli
Orecchiette con broccoli
Orecchiette pasta with broccoli
“This classic pasta dish from Puglia is normally made with cime di rape (rape tops), which are quite difficult to find unless you’re in Italy. Broccoli is a great substitute; economical, easy to find and packed with vitamins and other nutrients. This is such a simple dish to make using very few ingredients. The anchovies add a lovely saltiness, but you can omit them, if you prefer. If you can’t find orecchiette pasta, then simply use spaghetti. ”
Serves 4
DifficultyNot too tricky
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Ingredients
- 2 heads of broccoli , cut into florets (approx. 650g/1lb 7oz total weight)
- 4 tbsp extra virgin olive oil
- 4 garlic cloves , finely chopped
- ½ red chilli , finely chopped
- 4 anchovy fillets
- 300 g (10½oz) dried orecchiette pasta
- sea salt
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Method
Cook the broccoli in a large pan of slightly salted boiling water for about 10 minutes until tender.
Meanwhile, heat the olive oil in a large frying pan, add the garlic, chilli and anchovy fillets and sweat over a medium heat until the anchovies have dissolved.
With the help of a spider strainer, pick up the cooked broccoli from its pan of water and transfer it into the frying pan, then stir-fry for a couple of minutes.
Bring the pan of broccoli water back to the boil, then add the orecchiette pasta and cook according to the packet instructions until al dente.
Add a couple of tablespoons of the hot pasta cooking water to the frying pan and continue to cook for a couple of minutes. Take a potato masher and gently mash the broccoli. When the orecchiette is cooked, remove using a slotted spoon (or the spider strainer) and add to the broccoli, mixing together well and adding a little more pasta cooking water, if necessary. Cook over a medium-high heat for a minute or so until well combined. Remove from the heat and serve immediately.
Meanwhile, heat the olive oil in a large frying pan, add the garlic, chilli and anchovy fillets and sweat over a medium heat until the anchovies have dissolved.
With the help of a spider strainer, pick up the cooked broccoli from its pan of water and transfer it into the frying pan, then stir-fry for a couple of minutes.
Bring the pan of broccoli water back to the boil, then add the orecchiette pasta and cook according to the packet instructions until al dente.
Add a couple of tablespoons of the hot pasta cooking water to the frying pan and continue to cook for a couple of minutes. Take a potato masher and gently mash the broccoli. When the orecchiette is cooked, remove using a slotted spoon (or the spider strainer) and add to the broccoli, mixing together well and adding a little more pasta cooking water, if necessary. Cook over a medium-high heat for a minute or so until well combined. Remove from the heat and serve immediately.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited