Orecchiette With Broccoli Sauce

Total Time
Prep 5 mins
Cook 15 mins

This is one of the tastiest ways to perpare broccoli (for a side dish, leave out the pasta). Don't let the anchovies scare you: because they're chopped so fine they melt into the sauce, leaving just a hint of briny flavor that's a perfect complement to the herby broccoli.

Ingredients Nutrition


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

A tasty way to enjoy broccoli and a very nice change from our family's standby pasta dish. It was also very quick so is perfect for an after work meal. I used gemelli pasta as I could not find orecchiette - it worked well. Thanks Japanese Delight.

Acerast March 15, 2009

Wowee! This is amazing. I knew my partner and I would like it because the anchovies and garlic reminded me of bagna caulda. The house smelled like garlic for two days after, but what a wonderful dish! I did go ahead a use the entire 2 ounce tin of anchovy fillets (I didn't want to waste them). Also used a good Italian Pecorino Romano. I served this as a side to grilled salmon fillets (yes, I added the orecchiette) and I can see where this would make a wonderful main course. Thanks so much for sharing!

Chef-Boy-I-Be Illinois January 07, 2009