Makes 2 serves - Preparation time 5 minutes - cooking time 15 min
300 g fresh orecchiette
1 medium to large head of broccoli
1 clove garlic
4 tablespoons extra virgin olive oil
2 anchovies (optional)
chilli flakes (optional)
Parmesan cheese, to taste
Bring a large pot water to the boil then add a generous amount of salt - it should taste like the sea.
Cut the broccoli into florets trimming the stalks and cutting them in half or quarters.
Add to the rapidly boiling water and cook for around 3 - 4 minutes.
Remove with a slotted spoon to a colander or bowl.
Add the orecchiette to the boiling water – fresh orecchiette will take around 4 to 5 minutes – frozen a couple of minutes more.
While the pasta is cooking place oil in a wide pan or skillet together with crushed garlic, anchovies and chilli and warm through over medium heat.
As the anchovy soften and the oil starts to sizzle break them up and add the broccoli florets stirring everything together. Add some pasta water and break up some of the broccoli a little with the back of a fork
Check the orecchiette and when cooked remove with a slotted spoon and add to the broccoli in the pan.
Toss everything through, add a drizzle of extra virgin olive oil and more pasta water if necessary to form a nice creamy emulsion.
Take off the heat, add some Parmesan and toss together. Plate up and finish with a drizzle of olive oil and a grating of fresh Parmesan
orecchiette with broccoli all'olio crudo
If you prefer you can serve your orecchiette & broccoli with extra virgin olive oil without further cooking.
This style of eating orecchiette & broccoli is delicious and a rather healthier alternative to the above.
After cooking broccoli for a few minutes add the orecchiette to the water without removing the broccoli and continue until the pasta is cooked.
Keep a little pasta water aside before you drain orecchiette and broccoli into a colander.
Return to the pot adding lots of extra virgin olive oil to form a creamy emulsion. Aadd a little pasta water if necessary.
Plate up and finish again with extra virgin olive oil, a fresh grating of black pepper if desired and some freshly grated Parmesan cheese although normally served without the cheese for this dish.
Really delicious, extremely quick and healthy!
Traditionally broccoli rabe is the vegetable of choice which is a leafy vegetable with very tender young florets and much stronger in flavour – you need to trim and only use the very tender leaves and florets - try this when in season in winter and see what you think!
Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram _pastajourney_ . I would love to hear from you!