Orecchiette with Broccoli & Anchovies

Name: Orecchiette Broccoli Anchovies & Chilli
Yield: 4
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 1 cup fresh breadcrumbs; 600g broccoli (about 1 large head); 500g orecchiette pasta; ½ cup extra virgin olive oil; 8 anchovy fillets; 4 cloves garlic, crushed; ½ teaspoon dried chilli flakes

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. 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 and 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 like an Italian Nonna.

Serves 4

Ingredients

600g broccoli (about 1 large head)
500g orecchiette pasta
½ cup extra virgin olive oil
6 anchovy fillets
4 cloves garlic, crushed
½ teaspoon dried chilli flakes

Toasted Breadcrumbs

¼ cup extra virgin olive oil
1 cup fresh breadcrumbs

Method

Make Toasted Breadcrumbs: heat oil in a small frying pan over medium heat, add breadcrumbs and stir for 3–5 minutes, until crisp and lightly coloured. Remove from pan and set aside.
Cut broccoli into small florets, discarding thick stalks.
Bring a large pot of well-salted water to the boil (10g/litre of water). Add pasta and broccoli and cook until pasta is al dente.
Meanwhile, place oil, anchovies, garlic and chilli flakes in a large frying pan over a low heat. Cook for 3–4 minutes, stir to break up the anchovies, until garlic starts to colour.
Remove pan from the heat, stir for 30 seconds or so to cool it down a little then set aside.
When pasta is cooked, drain it, reserving the cooking water.
Return the frying pan to medium–high heat, tip the pasta and broccoli into it and stir well to combine with the oil mixture.
Add about ⅔ cup of the cooking water and continue stirring, crushing any large pieces of stem; add a little more cooking water if necessary to create a creamy sauce.
Spoon orecchiette with broccoli and anchovies into shallow bowls, sprinkle with Toasted Breadcrumbs and serve immediately.