Traditional Italian Orecchiette With Broccoli and Anchovies In Just 30 Minutes (VIDEO)
This quick and easy recipe for orecchiette with broccoli and anchovies delivers authentic Italian flavor in under 30 minutes. The perfect meal if you’re in a hurry but want to make a great impression!
You are craving a taste of authentic Italian cuisine but short on time. Look no further than this traditional Orecchiette pasta with broccoli and anchovies. In just 30 minutes, you will be transported to the sun-drenched hills of Southern Italy. This simple yet sophisticated dish combines the earthy sweetness of broccoli with the rich umami of anchovies, all nestled in perfectly cooked “little ears” of pasta. You’ll be amazed at how these humble ingredients transform into a meal that’s both comforting and elegant. Whether you’re cooking for your family on a busy weeknight or entertaining guests, this recipe is sure to impress.
Orecchiette Pasta: A Traditional Italian Favorite
When you explore the world of Italian pasta, you’ll encounter “orecchiette”, a unique and beloved shape hailing from the sun-drenched region of Puglia. This traditional pasta, whose name translates to “little ears” in Italian, has been a staple in Southern Italian cuisine for centuries.
A Shape With Purpose
Orecchiette’s distinctive disc-like shape with a slight dome isn’t just for show. You’ll find that its design serves a practical purpose in your cooking. The small, round indentations are perfect for catching and holding sauces, ensuring that each bite is packed with flavor. Whether you’re preparing a simple olive oil and garlic dressing or a heartier meat sauce, orecchiette will complement your dish beautifully.
Culinary Versatility
You’ll discover that orecchiette’s versatility makes it a favorite among home cooks and professional chefs alike. Its sturdy texture holds up well to robust sauces and can stand up to hearty ingredients like broccoli rabe, sausage, or cherry tomatoes. For a classic Puglian preparation, try pairing your orecchiette with broccoli rabe and anchovies, a combination that highlights the pasta’s ability to marry with bold flavors.
Whether you’re cooking for a quick weeknight dinner or preparing a special meal for guests, orecchiette offers a taste of authentic Italian tradition that’s sure to impress. Its unique shape and rich history make it more than just another pasta – it’s a cultural icon on a plate.
Broccoli Adds Nutrition and Texture
Nutritional Powerhouse
When you incorporate broccoli into your orecchiette pasta dish, you’re not just adding flavor—you’re boosting its nutritional profile significantly. This cruciferous vegetable is a powerhouse of vitamins and minerals. It’s particularly rich in vitamin C, providing more than your daily requirement in just one serving. You’ll also benefit from its high content of vitamin K, essential for blood clotting and bone health, and folate, crucial for cell growth and DNA formation.
Textural Contrast
Beyond its nutritional benefits, broccoli contributes a delightful textural contrast to your pasta dish. When cooked properly, it retains a slight crunch that complements the soft, ear-shaped orecchiette perfectly. This textural interplay elevates the overall eating experience, making each bite more interesting and satisfying. The florets also excel at capturing the savory sauce, ensuring a burst of flavor with every mouthful.
Cooking Technique
To maximize both nutrition and texture, it’s crucial to cook your broccoli correctly. Avoid overcooking, as this can lead to a mushy consistency and nutrient loss. Instead, aim for a quick blanch or sauté. This method preserves the broccoli’s vibrant green color, crisp-tender texture, and most of its nutritional value. Remember, the goal is to enhance your pasta dish, not overwhelm it.
Versatility in Preparation
Broccoli’s versatility allows for various preparation methods in your orecchiette dish. You can chop it finely to blend seamlessly with the pasta, or leave it in larger florets for a more substantial presence. Some chefs even incorporate the stems, sliced thinly, for added texture and to reduce food waste. Experiment with different cuts to find your preferred style and maximize this vegetable’s potential in your Italian-inspired creation.
Broccoli Orecchiette Video Recipe
How to Cook Perfect Orecchiette Pasta with Broccoli and Anchovies
Orecchiette with Broccoli and Anchovies Ingredients
To achieve the perfect orecchiette pasta with broccoli, begin by gathering high-quality ingredients. You’ll need 1 pound of orecchiette pasta, 1 large head of broccoli, 4-6 anchovy fillets, 3 cloves of garlic, olive oil, red pepper flakes, and grated Pecorino Romano cheese:
- 1 broccoli — Ensure your broccoli is fresh and vibrant green for the best flavor and texture.
- 320 g Orecchiette pasta (11¼ oz) — I used this Orecchiette pasta
- 20 g butter (ca 2 tablespoons)
- 50 g anchovies (about 2 oz), fillets in olive oil, + more for garnish — Anchovies like these Fillets of Anchovies in Olive Oil
- Chili pepper flakes, to taste
- Water
- Salt to taste
- Extra Virgin olive oil
Anchovies Broccoli Orecchiette Instructions
Cook Broccoli
Thoroughly clean and wash the broccoli. Remove any debris or blemishes from the broccoli heads and stems. Once cleaned, carefully cut the broccoli into small, uniform pieces of similar size for even cooking.
Bring a pot of water to a boil over high heat, and season the boiling water with salt. Once the water is rapidly boiling, gently add the cut broccoli pieces. Cook the broccoli until just tender when pierced with a fork, yet still retaining a slight crispness, around 5 minutes.
Once the broccoli has finished cooking, using a slotted spoon, drain the broccoli and set aside in a bowl (1). Reserve the cooking liquid.
Cook the Pasta
Add the orecchiette pasta to the same pot and cook according to package instructions, draining it 1 minute before the al dente cooking time indicated on the package. Remember to stir occasionally to prevent sticking. Reserve 1 cup of pasta water before draining.
Prepare the Anchovy Sauce
While pasta is cooking, heat the butter in a large skillet over medium heat. Add 50 g anchovy fillets and chili pepper flakes to taste (2), and cook until the anchovies dissolve.
Combine and Finish
Add the broccoli florets and sauté for 4–5 minutes until bright green and slightly tender, maintaining a pleasant crunch. Add the cooked pasta to the skillet with the broccoli mixture. Toss gently, adding reserved pasta water as needed, to create a light sauce. Cook for an additional 1–2 minutes, allowing the flavors to meld (3).
After plating, season with extra virgin olive oil and chili flakes to taste. Add the anchovies that you kept aside for decoration. Now you can enjoy your delicious Orecchiette with Broccoli and Anchovies.
Preparing a delicious Italian meal doesn’t have to be time-consuming. With this traditional Orecchiette pasta recipe, you can create a satisfying dish in just half an hour.
Traditional Italian Orecchiette With Broccoli and Anchovies In Just 30 Minutes (VIDEO)
Ingredients
- 1 broccoli
- 320 g Orecchiette pasta
- 20 g butter
- 50 g anchovies about 2 oz, fillets in olive oil, + more for garnish
- Chili pepper flakes to taste
- Water
- Salt to taste
- Extra Virgin olive oil
Instructions
- Thoroughly clean and wash the broccoli. Remove any debris or blemishes from the broccoli heads and stems. Once cleaned, carefully cut the broccoli into small, uniform pieces of similar size for even cooking.
- Bring a pot of water to a boil over high heat, and season the boiling water with salt. Once the water is rapidly boiling, gently add the cut broccoli pieces. Cook the broccoli until just tender when pierced with a fork, yet still retaining a slight crispness, around 5 minutes.
- Once the broccoli has finished cooking, using a slotted spoon, drain the broccoli and set aside in a bowl. Reserve the cooking liquid.
- Add the orecchiette pasta to the same pot and cook according to package instructions, draining it 1 minute before the al dente cooking time indicated on the package. Remember to stir occasionally to prevent sticking. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat the butter in a large skillet over medium heat. Add 50 g anchovy fillets and chili pepper flakes to taste, and cook until the anchovies dissolve.
- Add the broccoli florets and sauté for 4–5 minutes until bright green and slightly tender, maintaining a pleasant crunch.
- Add the cooked pasta to the skillet with the broccoli mixture. Toss gently, adding reserved pasta water as needed, to create a light sauce. Cook for an additional 1–2 minutes, allowing the flavors to meld.
- Remove from heat and serve with extra virgin olive oil and chili flakes to taste. Add the anchovies that you kept aside for decoration.
- Now you can enjoy your delicious Orecchiette with Broccoli and Anchovies.
