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Orecchiette with Broccoli, Anchovies, and Chilli

Orecchiette with Broccoli, Anchovies, and Chilli

Prep time: 20 minServes: 4

Pairs with

The anchovies give depth without tasting fishy, the chilli adds discreet heat, the broccoli adds body — a southern Italian white (Fiano, Falanghina) or a crisp Vermentino matches the olive oil's generosity.

Ingredients

  • 400g orecchiette
  • 1 large head of broccoli, in small florets (stalk peeled and sliced)
  • 5 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 6 anchovy fillets
  • 1 red chilli, thinly sliced
  • 40g Parmesan, grated
  • Flaky sea salt

Method

  1. 11. Cook orecchiette in generously salted water. Add broccoli 3 minutes before the pasta is done. Save 200ml pasta water, drain.
  2. 22. Warm olive oil in a large pan over medium heat. Add garlic, anchovies, and chilli. Stir 2 minutes — the anchovies melt into the oil.
  3. 33. Tip pasta and broccoli straight into the pan. Add pasta water bit by bit, tossing until everything is coated in a glossy, flavourful oil.
  4. 44. Scatter Parmesan and serve.