Orecchiettes with Broccoli, Anchovies and Chilli

Ingredients:

• 1 pound orecchiette pasta
• 1 head of broccoli, cut into small florets
• 4 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 4 anchovy fillets, chopped
• 1/4 teaspoon red pepper flakes (or more if you like it spicy)
• Salt and black pepper to taste
• Grated parmesan cheese, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook for 10-12 minutes, or until al dente. Reserve 1/2 cup of the pasta water before draining.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the broccoli florets and sauté for 5-7 minutes or until tender and slightly charred. Transfer the broccoli to a plate and set aside.
3. Using the same skillet, add 2 more tablespoons of olive oil and the garlic. Cook for 1-2 minutes or until fragrant.
4. Add the anchovy fillets and red pepper flakes to the skillet and sauté for 1-2 minutes or until the anchovies have broken down and dissolved into the oil.
5. Add the cooked orecchiette to the skillet and toss to coat with the anchovy oil. Add the reserved pasta water as needed to loosen the sauce.
6. Add the charred broccoli to the skillet and toss to combine with the pasta. Season with salt and black pepper to taste.
7. Serve hot with grated parmesan cheese on top.

Verdict:

This orecchiette pasta dish is packed with flavor thanks to the umami-rich anchovies and spicy red pepper flakes. The charred broccoli adds a nice texture and sweetness to balance out the saltiness of the dish. It’s a quick and easy meal that can be made in under 30 minutes.

Serving Suggestions:

• This dish pairs well with a simple salad or a side of roasted vegetables.
• For a heartier meal, add some cooked chicken or shrimp.
• If you don’t like anchovies, you can omit them and add some extra garlic and red pepper flakes to flavor the dish.