Broccoli & anchovy orecchiette
Pasta with broccoli melted down with garlic, anchovies, chilli and butter, finished with Parmesan. Penne or rigatoni work in place of orecchiette.
6 servings
Ingredients
- 2 large heads of broccoli
- 2 large cloves of garlic
- 8 anchovy fillets, in oil, from sustainable sources
- 4 good knobs of butter
- 2-4 small dried red chillies, to your taste
- 450g dried orecchiette
- Parmesan cheese
Method
- Trim the dark green florets off the broccoli and set aside. Peel the stalks, trim and discard the dry end. Peel and chop the garlic.
- Finely chop the stalks and put them in a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover and cook gently for 8-10 mins while the pasta cooks in boiling salted water to the packet instructions.
- Add the broccoli florets to the pasta pan for the last 4 mins, so they soften but keep their colour and texture.
- Drain the pasta and florets, saving a little cooking water, and toss into the pan with the stalks, off the heat.
- Season, add the rest of the butter and grate in a large handful of Parmesan. Loosen with a splash of the cooking water if needed. Serve straight away with more Parmesan.
From Jamie Oliver, Jamie Oliver