I love the shape of orecchiette, in Italian it means “little ear”. This recipe is one of the easiest I know and is perfect for hectic days when you still want to cook something fancy for dinner. Also, when I have a recipe in heavy rotation like this one, I sometimes like to twist the texture a little by using flaked almonds or by adding tomatoes for a spring touch.
Total time: 30min
- 500g orecchiette
- 350g broccoli
- Parmesan cheese
- a small tin of anchovy (~20g)
- 3 cloves of garlic
- 1 small white onion
- olive oil
- salt & pepper
- a handful of flaked almonds
Peel and mince the garlic finely. Peel the onion and chop it. Cut the anchovy into little pieces. Wash the broccoli, cut the flowers and boil them in salt water for 3-4 minutes in a large saucepan. Retrieve the flowers from the boiling water and set aside. Keep the boiling water and cook the pasta in it. Stir up continually the first minute because the orecchiette tend to stick to each other.
Warm the oil in a frying pan over medium heat. Brown the garlic and the onion for a few minutes. Add the broccoli flowers and the anchovy and let cook over low heat.
Once the orecchiette are cooked al dente, drain them and put them into the frying pan with the rest of the ingredients. Add the flaked almonds and the parmesan. Stir up. You are ready to go! Buon appetito!