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Orecchiette with Broccoli

Updated February 23, 2016
This image courtesy of Joseph DeLeo

You would never guess there are anchovies in this sauce, but without them it would not have the same depth of flavor. Orecchiette, which means "little ears" in Italian, are a specialty of Apulia, where it is still possible to find women making and selling them on the street. Orecchiette are a flour-and-water pasta and you can buy them dried. The classic sauce they are paired with is made with broccoletti, a vegetable similar to broccoli rabe, and I have a recipe for it in my book How to Cook Italian. This version with regular broccoli is a bit milder and sweeter.

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free

Mealdinner, lunch

Moodtired

Taste and Texturegarlicky, savory, sharp

Type of Dishdry pasta

Ingredients

  • 1 medium clove garlic
  • 3 anchovy fillets
  • Salt
  • 1 pound broccoli florets
  • 4 tablespoons extra virgin olive oil
  • 1/8 teaspoon hot red pepper flakes
  • 1 pound orecchiette

Instructions

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