Orecchiette with Broccoli and Anchovies

Broccoli and anchovies are one of the classic Italian combinations that can be effectively used in preparing pasta. We decided to use orecchiette, but you can also use other types of pasta.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 100 ml Oil, olive

  • 300 g Broccoli, fresh

  • 2 pod Garlic, fresh

  • 6 pieces Fish, anchovy fillets in oil

  • 1 teaspoon Lemon zest, fresh

  • pieces Juice, lemon

  • 1 piece Chili peppers, red chili, dried

  • 400 g Pasta, Macaroni

  • 40 g Cheese, Parmesan, grated

Steps

  1. Clean the broccoli and rinse it under running water. Cut the florets and leaves from the tough stem and roughly chop them. Peel and finely chop the garlic. Remove the stem from the chili (and seeds if desired), then finely chop it.

  2. Place a pot with a large amount of water for cooking the pasta on the stove. Just before the water boils, add salt to increase the boiling power. Add the pasta to the boiling water and cook for the time indicated on the package.

  3. While the pasta is cooking, heat olive oil in a large pan. Add 2/3 of the broccoli to the hot oil and sauté over moderate heat for about 10 minutes, stirring occasionally, until it softens and slightly browns. Add the chili, garlic, anchovies, lemon zest, and lemon juice. Sauté for another minute while stirring.

  4. Just before draining the pasta, add three to four tablespoons of the pasta cooking water to the pan. Drain the pasta well and add it to the pan. Add the remaining broccoli, mix well, and season with pepper and salt as desired.

  5. Serve the prepared pasta on plates, sprinkle with grated Parmesan cheese, and serve.

Nutrition Information (Per 100g)

  • Calories: 218.08 kcal
  • Fat: 4.63 g
    • Saturated Fat: 0.91 g
  • Carbohydrates: 23.07 g
    • Sugars: 1.19 g
  • Protein: 17.74 g
  • Fiber: 1.54 g

Advice

When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. Add 10 to 12 grams of salt per liter of water.