Tomato Tomatoe

broccoli pasta

Broccoli pasta with orecchiette is an Italian classic, it’s so simple but packed with flavor from the anchovies, garlic and chillis. Cooking the broccoli with the pasta makes this an easy dinner that uses minimal pots and pans. What I love about this dish is how the broccoli breaks down into the sauce making it into a creamy delicious meal. The breadcrumbs on top are a must and elevate this simple yet satisfying dish.

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broccoli pasta

Ingredients

• 1 head of broccoli, chopped
• 2 shallots, diced
• 5 cloves of garlic, minced
• 2 anchovy fillets
• ½- 1 cup of pasta water
• 1 cup of stale or day old bread
• ½ parmesan
• ¼ cup olive oil plus more for garnishing
• ¼ tsp chilli flakes

Directions

1. Fill a large pot with water and salt (salty like the sea). Bring to a boil. Once the water has come to a boil, add pasta and broccoli. Cook the pasta for two minutes less than the package says.
2. Heat a large dutch oven to medium low and add olive oil. Once the pan is hot, add shallots, garlic, anchovy and chilli flakes. Season with salt. Let this cook until fragrant and the anchovy begins to dissipate. This should take 5-8 minutes. Turn the pan to low if things are cooking too fast.
3. Remove 1 cup of pasta water and set aside. Once the pasta and broccoli are ready, remove them from the pot with a large slotted spoon or a spider and add directly to your dutch oven. Add in your pasta water (add more if the pasta isn’t creamy) and mix the pasta until it’s coated in the sauce. You will notice that the broccoli will start to break down and it will turn the sauce green. Off the heat, drizzle with olive oil and cheese and mix the pasta.
4. Once the pasta is plated, top with breadcrumbs, parmesan and a drizzle of olive oil.