Orecchiette con Broccoli 
(Italian ear-shaped pasta with broccoli)

Bowl of orecchiette con broccoli
Image by jules:stonesoup

This simple recipe comes together quickly and is a great first course for any Italian meal or can serve as a light dinner on its own. Orecchiette, an ear-shaped pasta, is perfect for this dish, but you can substitute other shaped pasta like penne, fusilli or farfalle.

Orecchiette con Broccoli

Course: Pasta and NoodlesCuisine: Italy
Makes 3 or 4 servings

This simple Italian pasta recipe comes together quickly and is a great first course for any Italian meal or can serve as a light dinner on its own.

Ingredients

  • Broccoli, cut into florets; stem peeled and sliced into 1/4-inch rounds — 1 bunch

  • Orecchiette pasta — 1 pound

  • Olive oil — 1/4 cup

  • Anchovies, rinsed and minced — 6

  • Pepper flakes — 1 or 2 teaspoons

  • Salt and pepper — to taste

  • Water — 1/4 cup

  • Romano cheese — 1/2 cup

  • Grated Parmesan cheese — 1/4 cup

Directions

  • Bring a large pot of salted water to a boil. Add the broccoli and simmer until just cooked through. Remove to a colander with a slotted spoon, rinse under cold water to stop cooking and set aside.
  • Add the pasta to the boiling water and cook till al dente according to package directions. Drain, toss with a little oil and set aside.
  • Heat the olive oil in a large pot over medium heat. Add the anchovies and pepper flakes and sauté briefly, 1 or 2 minutes. Stir in the broccoli, salt, pepper and water and simmer for 2 to 3 minutes. Finally, add the pasta to the simmering broccoli and and toss to heat through.
  • Remove from heat, toss with the grated cheese and serve immediately.

Orecchiette con Broccoli Notes and Variations

  • Substitute broccoli rabe for the broccoli to make a more authentic version of this dish.
  • Use all Parmesan or all Romano cheese if you like.
  • Sauté 1 or 2 cloves of minced garlic with the anchovies.

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