Broccoli and Anchovy Orecchiette

Oh boy, let me tell you about this Broccoli and Anchovy Orecchiette dish. It’s one of those meals that, when you take a bite, it just feels right, you know? The way the vibrant green broccoli mingles with the savory anchovies and that little kick of chili… it’s like a hug for your taste buds! I remember the first time I made it—it was a weeknight and I needed something comforting but not heavy. Trust me, this dish absolutely delivers!

Why You’ll Crave It

• The combo of crunchy broccoli and tangy anchovies hits all the right notes.
• It’s quick to whip up—perfect for those busy weeknights.
• Filled with nutrients, so you can feel good about indulging in pasta.
• You’ll probably have most of the ingredients already in your pantry—score!
• And honestly, it’s just… really, really delicious. I mean, come on!

My family fights over the last morsel every time I make this!

What You’ll Need

• Orecchiette pasta: 300g, you’ll want this to make those little sauce-hugging ears.
• Broccoli: 300g, cut into florets to keep that vibrant green.
• Anchovy fillets: 4, in oil—trust me, they’re magic in this dish.
• Garlic: 2 cloves, peeled and sliced, because garlic makes everything better.
• Chili flakes: 1 teaspoon, or more if you like a bit of zing!
• Extra virgin olive oil: 3 tablespoons, for that rich, fruity flavor.
• Lemon juice: from 1 lemon, to brighten up all the flavors.
• Parmesan cheese: to serve, freshly grated is best! So good.
• Sea salt and black pepper: to taste, simple seasoning is key.

Easy How-To

Let’s Get Cooking!

Alright, first things first—you’re gonna want to bring a big pot of salted water to a boil. Once that’s going, toss in the broccoli and let it cook for about… um, 3 minutes? You want it to be tender but still super bright. Use a slotted spoon to scoop it out and set it aside in a bowl, let it chill for a sec. Don’t forget that water in the pot—you’ll need it!

Now, throw the orecchiette into that same boiling water. Follow the package instructions—usually around 10 minutes for that perfect al dente texture. Oh, and before you drain it, save a cup of that starchy pasta water—it’s gold!

Okay, while that’s happening, grab a large frying pan. Over medium heat, splash in a bit of olive oil, and toss in your sliced garlic and anchovy fillets. You’ll want to stir this occasionally until those anchovies dissolve and the garlic gets all fragrant and heavenly. Seriously, the smell already gets your stomach excited!

Next up, add your cooked orecchiette and that reserved pasta water to the pan. Give it a good toss so the pasta is smothered in that tasty anchovy mixture. Then, gently fold your broccoli back into the mix and season with salt, black pepper, and a squeeze of lemon juice. The lemon is like a little party crasher, waking everything up!

Serve this beauty up right away, and don’t skimp on the freshly grated Parmesan on top! It’s heavenly.

Good to Know

• Be careful with the broccoli—overcooking can turn it mushy, and we want bright and crisp!
• If you’re not a fan of anchovies, you can skip them, but… you might miss that umami punch.
• Feel free to switch out the orecchiette for your favorite short pasta, like penne or fusilli!

Serving Ideas

• Pair this with a crisp green salad for a complete meal that feels satisfying yet light.

Top Tricks

• Add a handful of toasted pine nuts for a nice crunch and an extra layer of flavor.

Frequently Asked Questions

Can I use a different type of pasta?

Totally! While orecchiette is traditional, any short pasta works just fine. Fusilli, penne—whatever you’ve got!

What if I don’t have anchovies?

No worries! Just leave them out, but consider adding a splash of soy sauce or something similar to get that umami kick.

Is this dish vegetarian-friendly?

Yes, for sure! Just skip the anchovies and perhaps use vegetable broth in place of any non-vegetarian stock.

How can I make this dish spicier?

Easy! Just throw in more red pepper flakes or some fresh chilies when you’re cooking the garlic.

Can I prepare this recipe in advance?

While it’s best enjoyed fresh, you can prep the components ahead of time. Just cook the pasta right before serving!

Conclusion

This broccoli and anchovy orecchiette has become a beloved go-to in my kitchen. It’s a simple dish that somehow feels special every time. The interplay of flavors is just so satisfying, and I know you’ll love it, too. Give it a shot, and I promise you won’t be disappointed!

More Recipe Suggestions and Combinations

• Orecchiette with Sausage and Broccoli Rabe: A heartier option if you want something extra filling.
• Spaghetti Aglio e Olio with Broccoli: A classic that gains texture from the added green.
• Pasta Primavera: Use whatever seasonal veggies you have for a rainbow on your plate!
• Pasta with Cherry Tomatoes and Basil: It’s a timeless combo that never disappoints.
• Penne Arrabbiata: A spicy red sauce that’s perfect for those who like a kick!
• Farfalle with Peas and Mint: Fresh and light, just perfect for spring!