Orecchiette, Broccoli Anchovies & Chilli

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 from the region of Puglia highlights one of the many reasons I love pasta – it is literally on the table in less time than it would take for the pizza delivery to arrive! It may look simple, but everyone will be asking for seconds and any leftovers make a great frittata the next day. I like to serve it with a tomato, red onion, roasted capsicum and olive salad for a bit of colour contrast. Use the best anchovies you can find (if you only have stronger-flavoured ones on hand, you might want to reduce the quantity). Orecchiette with broccoli anchovies and chilli can easily stand up to a light Italian-style red – and I love it with a glass of Lark Hill Sangiovese (especially in summer, pop it in the fridge for 30 minutes before serving). See video below for another deliciously easy orecchiette recipe.

Serves 4

Ingredients

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

Toasted Breadcrumbs

¼ cup extra virgin olive oil
1 cup fresh breadcrumbs

Method

Make Toasted Breadcrumbs: heat olive oil in a small frying pan, add breadcrumbs and stir over a medium heat for 3-5 minutes, until crisp and golden. Set aside.
Cut broccoli florets from the stalk. Discard stalks (or reserve to use as a vegetable, thinly sliced, in a stir-fry).
Bring a large pot of well-salted water to the boil. Add pasta and broccoli and cook until pasta is al dente.
Meanwhile, place olive oil, anchovies, garlic and chilli flakes in a large frying pan and heat over a low heat. Stir to break up anchovies.
When garlic starts to colour, remove from heat and set aside for flavours to infuse.
When pasta is cooked, return frying pan to medium heat, drain pasta, reserving ½ cup of cooking liquid.
Tip pasta into the frying pan – toss well to combine with the oil mixture and add enough cooking liquid to create a creamy sheen.
Serve sprinkled with Toasted Breadcrumbs.