Recipes

Orecchiette with Broccoli

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and thinly sliced
  • 3 canned anchovies
  • Red pepper flakes, to taste
  • 1 16-ounce bag frozen broccoli
  • Salt, to taste
  • 1 package dried orecchiette (about 2 cups) or 1 recipe fresh Cavatelli
  • 3/4 cup grated pecorino cheese, for sprinkling

Directions

1. In a large pan over low heat, heat the olive oil and garlic. As soon as the garlic starts to change color, add the anchovies and break them up with a wooden spoon. Cook for another 2 minutes, until the anchovies melt into the oil. Add the red pepper flakes.

2. Meanwhile, boil the frozen broccoli for 2 minutes. Drain and set aside.

3. (If using dried orecchiette) In a large pot, bring to a boil 4 quarts of water. Salt the water generously and add the orecchiette. About 2 minutes before the pasta is done (when it is still firm on the inside), add the broccoli to the pot and continue cooking. The pasta should be al dente. Drain the pasta and broccoli and add it to the garlic and anchovy sauce. Toss over low heat.

(If using fresh cavatelli) In a large pot, bring to a boil 4 quarts of salted water. When the water starts to boil, add the frozen broccoli. At this point, the water will stop boiling for a couple of minutes as the broccoli starts to thaw. When the water comes back to a boil, add the fresh pasta and cook for another 2 to 3 minutes. The pasta should be al dente. Drain the broccoli and pasta and then toss them with the garlic and anchovy sauce.

4. Serve hot, sprinkled with the pecorino cheese

For more information on The Puglian Cookbook, check out www.olivacooking.com.

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