Orecchiette with Broccoli and Anchovies
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Orecchiette with Broccoli and Anchovies
Ingredients
- Broccoli - 2 heads
- Garlic - 2 cloves
- Anchovies - 8 pieces
- Butter - 2.8 oz
- Red Long Chili Peppers - 3 pieces
- Conchiglie Pasta - 15.9 oz
- Parmesan Cheese - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Using a small knife, trim the broccoli around to separate the dark green florets from the main stems and set them aside. Peel the stalks, cut off and discard the dry end. Peel and chop the garlic.
Step 2
Finely chop the broccoli stalk and place it in a large skillet along with the garlic, anchovies, and half of the butter. Sprinkle with crushed chili peppers, cover, and cook on low heat for 8–10 minutes.
Step 3
Meanwhile, cook the pasta in boiling salted water according to the package instructions.
Step 4
Add the broccoli florets to the pot with the pasta during the last 4 minutes of cooking.
Step 5
Drain the pasta and broccoli, reserving a little cooking water, then transfer to the skillet. Remove the skillet from the heat.
Step 6
Season to taste with sea salt, black pepper, the remaining butter, and finely grated Parmesan. Mix well, adding a little cooking water if needed to loosen and give the pasta shine.
Step 7
Serve immediately, topped with another generous handful of finely grated Parmesan.
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