Pasta with Broccoli
Ingredients
- 400 gOrecchiette (dry)
- 500 gBroccoli (in small florets)
- 3 pcGarlic (finely minced)
- 6 pcEuropean anchovy (fillets in oil)
- 4 tbspExtra virgin olive oil
- 1 pcHot chili pepper (seeded and sliced)
- 50 gPecorino cheese (sheep cheese) (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Firm orecchiette coated in a melt-in-your-mouth broccoli cream. The olive oil glazes the pasta, awakened by a touch of chili and the deep saltiness of melted anchovies.
- 1
Drop the broccoli florets into a large pot of boiling salted water. Cook until tender but not mushy. Do not discard the water.
- 2
In the same water, add the orecchiette. Cook until al dente. Keep a ladle of cooking water before draining everything with the broccoli.
- 3
In a skillet, heat the olive oil. Sauté the garlic, chili, and anchovies. Mash the anchovies with a wooden spoon until they melt into the oil.
- 4
Add the pasta and broccoli to the skillet. Pour in the reserved cooking water. Stir vigorously: the broccoli should break down to coat the pasta in a creamy green sauce.
Frequently asked questions
How do you get this dish right?
- The starch in the cooking water is what creates the emulsion, never throw it away.
- The broccoli must be cooked enough to be crushed; it's what creates the sauce.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
