Orecchiette with broccoli

Orecchiette with Broccoli and Anchovies


  • 3 tablespoons olive oil
  • 1 head of broccoli
  • 1 garlic cloves , crushed
  • 3 anchovy fillets (I used tin anchovies in olive oil but you could use fresh), chopped
  • 250 g orecchiette pasta
  • Parmesan cheese


  1. Wash and separate broccoli into small florets. Cook in a pot of salted boiling water until very tender, About 5-10 minutes. Drain and set aside. Cook the pasta in salted boiling water according to the packet instructions. Once cooked, drain and reserve a little of the cooking water
  2. Heat the olive oil in a frying pan and add the garlic and anchovies. Mash the anchovies with the back of the spoon. They should melt into the olive oil. Add the broccoli and stir to combine so it absorbs the flavour of the anchovies. Then add the cooked pasta and stir to combine. Add a little of the reserved water to loosen the mixture if necessary
  3. Serve immediately sprinkled with parmesan

Recipe Notes

Suitable to freeze