Orecchiette with Broccoli, Anchovies, and Chiles

Name: Orecchiette with Broccoli, Anchovies, and Chiles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 large or 2 small heads broccoli, about 1 pound total; 2 cloves garlic, chopped; 6 anchovy filets, roughly chopped; 2 small dried red chiles, chopped, or 1/2 teaspoon red pepper flakes; 2 tablespoons olive oil; 2 tablespoons butter; 1 pound orecchiette or other shaped pasta; 1/2 cup grated Parmesan cheese

Recipe GLPRa19bc8ec81d692

Italian

Main Course

30 min

142 cal

Servings: 8

Stovetop

SNAP eligible

Tender broccoli florets toss with ear-shaped pasta in a savory, garlicky sauce enriched with anchovies, dried chiles, olive oil, and butter. Finished with Parmesan cheese for a satisfying, umami-packed main course that's ready in under 30 minutes.

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Ingredients

1 large or 2 small heads broccoli, about 1 pound total

2 cloves garlic, chopped

6 anchovy filets, roughly chopped

2 small dried red chiles, chopped, or 1/2 teaspoon red pepper flakes

2 tablespoons olive oil

2 tablespoons butter

1 pound orecchiette or other shaped pasta

1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Cut broccoli into bite-sized florets, discarding tough stems or peeling and chopping them into small pieces if desired. Add broccoli to the boiling water and cook for 4–5 minutes until just tender but still bright green. Remove broccoli with a slotted spoon, reserving the cooking water. Set broccoli aside.
In the same pot of broccoli water, add orecchiette and cook according to package directions until al dente, typically 10–12 minutes. Drain pasta, reserving 1 cup of pasta cooking water.
While the pasta cooks, warm olive oil and butter together in a large skillet over medium heat. Add chopped garlic and cook for about 1 minute until fragrant, stirring occasionally.
Add the chopped anchovy filets and dried red chiles (or red pepper flakes) to the skillet. Stir constantly for 1–2 minutes, breaking down the anchovies so they dissolve into the oil, creating a savory base.
Add the cooked broccoli florets and drained pasta to the skillet. Toss everything together, adding reserved pasta cooking water a little at a time (about 1/4 to 1/2 cup) until the mixture is lightly sauced and coats all ingredients.
Remove from heat and stir in the grated Parmesan cheese until evenly distributed. Taste and adjust seasoning if needed. Serve immediately, dividing among bowls or plates.

Comments

Grocery List Plus Editorial Staff4

All ingredients are available at Charlotte chains—orecchiette at any major grocer, anchovies and dried chiles at Kroger or Harris Teeter without a second trip. The dish is genuinely cheap, probably under $1.50 per serving, driven by pasta, broccoli, and butter as the volume; anchovies add flavor rather than cost. The 30-minute claim is honest—this is mostly pasta water boiling time, with only 10 minutes of active work for prepping broccoli and making the sauce. It's a weeknight winner for a family, reheats reasonably well, and requires only one pot plus a skillet, so it won't overwhelm a busy kitchen. The only reason this isn't higher is that it's not distinctive to the Carolinas, and anchovies are polarizing—some households will skip them, which changes the dish.