Orecchiette Pasta with Brocolli and Anchovies

    35 minutes

    Orecchiette (or "small ears") is a type of round pasta which pairs very well with chunkier pasta sauces such as this one.

    1 person made this

    Serves: 4 

    • 2 onions, sliced
    • 2 cloves garlic, sliced
    • 4 tablespoons olive oil
    • 4 tablespoons pine nuts
    • 2 cups broccoli florets
    • 400g orecchiette pasta
    • 4 anchovy fillets, chopped
    • 1/2 cup currants, soaked in 1/2 cup red wine vinegar
    • 1 cup tomato pasta sauce
    • grated parmesan

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook onion and garlic in 3 tablespoons olive oil until soft but not coloured. Set the pan aside.
    2. Fry pine nuts in remaining 1 tablespoon olive oil in another pan until golden. Set aside.
    3. Bring 5 litres cooking water (salted) to the boil. Cook the broccoli 5 minutes or until it's not crunchy. Drain and reserve the cooking water. Set aside.
    4. Cook the orecchiette in the broccoli water 10-15 minutes until al dente - don't overcook it please!
    5. Return the onions to the heat, add the anchovies, currants and soaking vinegar, and the tomato sauce. Bring to a simmer, stirring. Add the broccoli. Once hot, add the pasta and the pine nuts, toss and serve, garnished with parmesan.

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