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ORECCHIETTE PASTA (LITTLE EARS) WITH BROCCOLI

A staple in the Region of Puglia, Italy
Prep Time10 mins
Cook Time19 mins
Course: Main Course
Cuisine: Italian
Keyword: Little ear Pasta, orecchiette pasta, pasta with broccoli
Servings: 4 people
Author: Erika Price
Cost: $

Ingredients

  • 1 lb ORECCHIETTE PASTA
  • 24 oz FRESH BROCCOLI cut in small florets before boiling
  • 8 filet ANCHOVIES cut small (skip if vegan)
  • 2 cloves GARLIC minced
  • 6 tbsp EXTRA VIRGIN OLIVE OIL
  • 1 or 2 pinch RED PEPPER FLAKES or CAYENNE PEPPER (optional)
  • SALT as needed

Instructions

  • In a large pot bring salted water to a boil and add the broccoli florets; cook for about 5 minutes or until bright green;
  • Meantime in a sautee' pan add the evoo, minced garlic, red pepper flakes (or cayenne) and anchovies filets; sautee' for 5 minutes occasionally stirring the anchovies; you may also mash the anchovies with a wooden spoon while sauteing it, until dissolved. Set the sauce aside.
  • With a skimmer spoon, remove all the broccoli and drain the excess water in a pasta drainer;
  • Add the pasta to the same water you boiled the broccoli in and cook as indicated on the box;
  • Add the broccoli to the saucepan with 6 TBSP of the pasta water and sautee' for 5 minutes on medium low heat;
  • Drain all the water from the pasta and add it to the saucepan with the broccoli. Sautee' for 4 minutes, turn the heat off, add a drizzle of evoo, toss and serve!