Orecchiette With Broccoli Sauce

Submitted by Japanese Delight

"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."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 head broccoli, cut into large chunks (4 cups)
• 4 garlic cloves, minced
• 1.23 ml crushed red pepper flakes
• 2 anchovy fillets, minced
• 1.23 ml kosher salt
• 473.18 ml orecchiette
• 29.58 ml olive oil
• 59.14 ml chicken broth
• 118.29 ml freshly grated romano cheese
• 1 lemon wedge

directions

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.

Reviews

[Acerast]

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.

 

[Chef-Boy-I-Be Illin]

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!