Serves 8
30 min
Orecchiette with Broccoli, Anchovies, and Chiles
Recipe GLPRa19bc8ec81d692
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.
