Method
1 Cook orecchiette in a large saucepan of boiling, salted water according to packet directions. Add broccoli for last 3 mins of cooking time. Drain, reserving 1 cup of cooking liquid. Return pasta and broccoli to pan. Cover to keep warm.
Meanwhile, heat 1 tbsp of oil in a frying pan on medium. Cook eschalot, garlic and chilli for 2-3 mins, until softened slightly. Add anchovy and cook, stirring, for 2-3 mins, until anchovy looks mashed.
Add anchovy mixture, reserved liquid and salted ricotta to orecchiette and broccoli. Toss to combine. Drizzle with remaining oil to serve.
This classic recipe using “ear-shaped pasta” is from Puglia in south-east Italy. It is delicious served hot or cold the next day as a salad.
Ingredients
Ingredients
Directions
1 Cook orecchiette in a large saucepan of boiling, salted water according to packet directions. Add broccoli for last 3 mins of cooking time. Drain, reserving 1 cup of cooking liquid. Return pasta and broccoli to pan. Cover to keep warm.
Meanwhile, heat 1 tbsp of oil in a frying pan on medium. Cook eschalot, garlic and chilli for 2-3 mins, until softened slightly. Add anchovy and cook, stirring, for 2-3 mins, until anchovy looks mashed.
Add anchovy mixture, reserved liquid and salted ricotta to orecchiette and broccoli. Toss to combine. Drizzle with remaining oil to serve.
