Orecchiette and Broccoli
Cook
15 mins
Prep Time
10 mins
Total Time
25 mins
Serves
6
Ingredients
- 1 lb orecchiette pasta
- 1 large head broccoli (about 2 lbs), cut into small florets
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 4-6 anchovy fillets, minced (optional)
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup toasted pine nuts (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Kitchen Tools Needed:
- Large pasta pot
- Large skillet or wide saucepan
- Colander
- Wooden spoon or tongs
- Microplane grater for cheese
- Measuring cups and spoons
- Ladle for pasta water
Steps
- Prepare the Pasta Water: Bring a large pot of salted water to boil. The water should taste like the sea - use about 2 tablespoons of salt.
- Cook Pasta and Broccoli: Add orecchiette to boiling water and cook according to package directions minus 2 minutes (it will finish cooking with the broccoli). About 4 minutes before pasta is done, add broccoli florets to the same pot. Cook until broccoli is bright green and tender.
- Prepare the Sauce Base: While pasta cooks, heat olive oil in a large skillet or wide saucepan over medium heat. Add sliced garlic and cook for 1-2 minutes until fragrant and lightly golden. Add anchovies (if using) and red pepper flakes, cooking for another 30 seconds.
- Deglaze and Combine: Add white wine to the skillet and let it simmer for 2 minutes. Reserve 1 cup of pasta cooking water, then drain pasta and broccoli together.
- Finish the Dish: Add drained pasta and broccoli to the skillet with the garlic oil. Toss vigorously over medium heat for 2-3 minutes, adding pasta water a little at a time to create a silky sauce that coats the pasta. The starch from the pasta water will help bind everything together.
- Final Touches: Remove from heat and stir in Pecorino Romano, Parmesan, and lemon juice. Season with salt and pepper. Add pine nuts if using, and toss gently.
- Serve: Transfer to warm bowls and garnish with fresh basil leaves and additional cheese. Serve immediately.
Macros:
Total Calories: 515
Carbs: 68g
Proteins: 18g
Fats: 20g