This classic dish of orecchiette with broccoli and anchovies hails from Puglia and is also popular in neighbouring Basilicata. It highlights one of the many reasons to love pasta – it’s literally on the table in less time than it takes for a pizza delivery to arrive! Orecchiette with broccoli and anchovies may look simple, even a little odd, but it’s so delicious that everyone will be asking for seconds. This recipe is an exception to the ‘don’t overcook vegetables’ rule, the idea is that the broccoli breaks up completely to form the sauce. This dish is best made with dried pasta as it takes longer to cook than fresh pasta, giving the broccoli time to break down – but you can learn how to make fresh orecchiette here for another dish. Any leftovers make a fabulous frittata the next day too. This dish is traditionally made with cime di rapa (also called turnip tops, rapini or broccoli rabe) which I use when it’s in season, otherwise get broccoli with as many leaves attached as you can or use broccolini. Many southern Italian pasta dishes are topped with toasted breadcrumbs rather than expensive parmesan cheese from northern Italy, they add a fabulous crunch. For a vegetarian/vegan version, simply omit the anchovies. Orecchiette with broccoli and anchovies has a good hit of chilli too (use more or less dried chilli flakes to suit your taste). It can easily stand up to a light Italian-style red – I love it with a glass of Lark Hill Sangiovese (especially in summer, pop it in the fridge for 30 minutes before serving). See the video below for everything you need to know to cook pasta perfectly every time.
Serves 4
Toasted Breadcrumbs
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