Broccoli Anchovy Orecchiette Recipes

Steps:

• Preheat the oven to 500 degrees F. Bring a large pot of salted water to a boil over high heat.
• Spread out the broccoli florets on a rimmed baking sheet and toss them with 1/4 cup of the olive oil and the salt. Transfer to the preheated oven and roast for 10 minutes, stirring halfway through.
• Meanwhile, add the orecchiette to the boiling water and cook until al dente, 9 to 10 minutes. Drain well, reserving 1 cup of the pasta water for the sauce.
• While the pasta cooks, heat a large skillet over medium heat. Add the remaining 1/4 cup olive oil, the anchovy paste and the garlic to the hot pan. Cook, mashing up the anchovy paste with a wooden spoon, until the anchovy has dissolved into the oil and the garlic has become softened and aromatic, about 3 minutes. Add the pasta, the roasted broccoli, and the parsley, red pepper flakes, pecorino, lemon zest, raisins and pine nuts to the skillet. Stir well to combine. Add pasta water as needed to loosen the sauce.

Steps:

• Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.
• When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.

Steps:

• Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
• Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
• Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

Steps:

• Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
• Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.

Steps:

• Over hight heat, bring a large saucepan filled with salted water to a boil: add broccoli and cook 5 minute or until tender.
• Using a slotted spoon, transfer broccoli to a cutting board; chop finely.
• Bring the water back to a boil.
• Meanwhile, on a clean portion of the cutting board, mince and mash garlic, pepper flakes, anchovy fillets and salt together.
• Cook pasta in boiling water according to the package directions; drain.
• While pasta cooks, in a large skillet over med. heat, cook garlic mixture in oil for 2 minute until fragrant and slightly golden.
• Add broccoli and chicken broth and cook, stirring, 1 minute.
• Drain pasta well and add to broccoli mixture.
• Add cheese and spritz with lemon; toss to coat. Taste and season with salt and pepper if desired.