This is a lovely dish with a bit of sweet from the raisins. You can use any shape pasta you like but I find that small shells, penne, or spirals make a good substitute for the orcchiette if need be. I also like this with whole wheat pasta. Don't let the anchovies scare you. If you just can't stand it, I've left them out b4 and it was still good but the anchovies are a nice balance to the sweet raisins. The origional recipe says 1/4 cup raisins so I am putting that, but we love raisins and I typically add a whole cup.
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Units: US | Metric
- 1Cook broccoli in boiling water for about 3 minutes then drain and set aside.
- 2Menwhile, saute onion in 1/4 cup of the oil until soft.
- 3Add the drained broccoli and the drained raisins and stir into the onions. Cook on low-med flame for about 10 minutes.
- 4Meanwhile cook the pasta in boiling water as directed on package, until al dente.
- 5Add the pine nuts to the broccoli mixture and just before draining the pasta add the anchovies. Don't add them any sooner because they will give the dish a fishy taste if overcooked.
- 6Season with salt and pepper to taste. Be careful with the salt because the anchovies and the cheese might be enough for some people, it is for me. Lower flame to a low light, just to keep it warm.
- 7Drain pasta and add to broccoli mixture and toss well.
- 8Either pass cheese at the table or toss it in as well (thats what I do).
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Nutritional Facts for Orecchiette Con I Broccoli
Serving Size: 1 (203 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 782.9
- Calories from Fat 317
- Total Fat 35.3 g
- Saturated Fat 4.6 g
- Cholesterol 3.4 mg
- Sodium 191.7 mg
- Total Carbohydrate 98.0 g
- Dietary Fiber 7.4 g
- Sugars 6.2 g
- Protein 20.7 g
The following items or measurements are not included: