The short pasta ‘Orecchiette’ is famous with broccoli Rabe. In this recipe I tried broccoli florets, which has a grassy, earthy and mildly bitter flavor unlike the broccoli Rabe, which has a bitter taste. The flavors balanced very well as the anchovies added a nice flavor to the pasta.

INGREDIENTS:

1 pound of orecchiette pasta

1/2 pound broccoli cut in florets

1 can of anchovies

2 clove of garlic crushed

2 tablespoon extra virgin olive oil

Pinch of crushed red chili pepper (optional)

Salt/freshly ground pepper to taste

STEPS:

First, start cooking the pasta in boiling salted water according to package instructions.

Meanwhile, heat oil in saucepan over medium high heat, then add the crushed garlic and sauté until brown about 1 minute. Next, add the anchovies and stir until dissolving, add the broccoli florets and sauté for few minutes.

Season with salt and pepper and finally, add a little bit of pasta water and let simmer for about 6 to 7 minutes (make sure the broccoli is a little bit firm), add the crushed red chili pepper (optional).