Method

1

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.

2

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.

3

Add anchovy mixture, reserved liquid and salted ricotta to orecchiette and broccoli. Toss to combine. Drizzle with remaining oil to serve.

Prep Time10 minsCook Time15 minsYields1 Serving

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.

CategoryDifficultyBeginner
 

Ingredients

 500 g Orecchiette or other short pasta
 1 Head broccoli - Cut into florets
 ¼ cup Extra Virgin Olive Oil (60ml)
 1 Eschalot - Thinly sliced
 2 Garlic cloves - Chopped
 2 Birdseye chillies - Chopped
 2 45g Cans anchovies in oil - Roughly chopped
 100 g SAlted ricotta - Grated

Ingredients

 500 g Orecchiette or other short pasta
 1 Head broccoli - Cut into florets
 ¼ cup Extra Virgin Olive Oil (60ml)
 1 Eschalot - Thinly sliced
 2 Garlic cloves - Chopped
 2 Birdseye chillies - Chopped
 2 45g Cans anchovies in oil - Roughly chopped
 100 g SAlted ricotta - Grated

Directions

1

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.

2

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.

3

Add anchovy mixture, reserved liquid and salted ricotta to orecchiette and broccoli. Toss to combine. Drizzle with remaining oil to serve.

Orecchiette with Broccoli and Anchovies