broccoli and anchovy orecchiette

so, here it is, the broccoli pasta which i have been eating on alternate days for the past week…

the original recipe, which was recommended by a friend, uses anchovies to provide the savoury depth which balances the flavours of the dish. i also tried a vegetarian version and used capers and sundried tomato pesto in place of the anchovies. both options work really well and are truly delicious.

this dish is my contribution to presto pasta nights which, this week, is being hosted by ruth at once upon a feast.

broccoli and anchovy orecchiette (serves 2)

orecchiette for two (this dish is also nice with spaghetti or linguine)

a small head of broccoli

1 teaspoon olive oil (or, if your anchovies are in oil use this oil)

1 clove garlic, finely chopped

4 anchovies*

1-2 teaspoons dried chilli flakes

15g butter

a handful of grated parmesan

salt & pepper

1 tablespoon toasted pine nuts

finely chop the broccoli. heat the olive oil, add the garlic, anchovies* and chilli flakes and cook until you can smell the garlic. add the broccoli and 50ml water, cover and cook over a low heat – the broccoli will become very soft.

cook your pasta.

add the butter and parmesan to the broccoli, mix well then stir in the cooked pasta. season to taste and serve topped with pine nuts and extra parmesan.

* if you want to make a vegetarian version, swap the anchovies for one heaped teaspoon of capers (chopped) and i heaped teaspoon of sundried tomato pesto

Comments

[Ruth]

What a wonderful dish, no wonder you've been eating it all week. Thanks for sharing with Presto Pasta Night.

[Jin Hooi]

Looks delicious !! I like the idea of capers and sundried tomatoes