ORECCHIETTE PASTA (LITTLE EARS) WITH BROCCOLI
A staple in the Region of Puglia, Italy
Servings: 4 people
Cost: $
Ingredients
- 1 lb ORECCHIETTE PASTA
- 24 oz FRESH BROCCOLI cut in small florets before boiling
- 8 filet ANCHOVIES cut small (skip if vegan)
- 2 cloves GARLIC minced
- 6 tbsp EXTRA VIRGIN OLIVE OIL
- 1 or 2 pinch RED PEPPER FLAKES or CAYENNE PEPPER (optional)
- SALT as needed
Instructions
- In a large pot bring salted water to a boil and add the broccoli florets; cook for about 5 minutes or until bright green;
- Meantime in a sautee' pan add the evoo, minced garlic, red pepper flakes (or cayenne) and anchovies filets; sautee' for 5 minutes occasionally stirring the anchovies; you may also mash the anchovies with a wooden spoon while sauteing it, until dissolved. Set the sauce aside.
- With a skimmer spoon, remove all the broccoli and drain the excess water in a pasta drainer;
- Add the pasta to the same water you boiled the broccoli in and cook as indicated on the box;
- Add the broccoli to the saucepan with 6 TBSP of the pasta water and sautee' for 5 minutes on medium low heat;
- Drain all the water from the pasta and add it to the saucepan with the broccoli. Sautee' for 4 minutes, turn the heat off, add a drizzle of evoo, toss and serve!