Orecchiette Pasta with Broccoli Sauce

A simple delicious eater formula for Orecchiette food with Broccoli Sauce – filled with flavor and nutrients! 

Orecchiette Pasta with Broccoli Sauce

After taking a week-long cookery category in European nation, a devotee brought back this ancient Tuscan formula with him and created it for his married person. Truth be told, once she initial delineate it, however the broccoli was done down and molten into a sauce, I had some reservations. The thought of mushy broccoli appeared very off-putting, however as she continuing describing however luscious and creamy the broccoli sauce really became, the means the orecchiette food cradled it therefore dead, my interest was piqued.

So this became our dinner last night, and that I have to be compelled to say, it had been delicious! And an entire heap of broccoli went into this!

Orecchiette Pasta with Broccoli Sauce

  • 12 ounces broccoli florets- cut or broken into very small florets about equal size
  • 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
  • generous pinch chili flakes
  • generous pinch salt and pepper
  • 1–2 anchovy, chopped (optional)
  • 2 cups veggie or chicken broth
  • 2 tablespoons olive oil
  • 6 garlic cloves- rough chopped
  • Garnish options- grated parmesan or pecorino cheese,  lemon zest, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.

  1. Steam small broccoli florets until very tender ( easily pierced with a fork)  and set aside.
  2. Cook pasta according to directions, and save some hot pasta water when you drain.
  3. In a large pan, saute the garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 2-3 minutes.  Add the steamed broccoli, optional anchovy, salt, pepper and broth. Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. You want the broccoli to basically melt down into a “sauce”.  Continue simmering gently, on low heat until half of the liquid evaporates and it becomes the consisancy of a thick sauce, about 10-15 minutes. It won’t be smooth-just broken down and tender.
  4. Add the pasta. Toss well. Add more pasta water if you like it a little more saucy. Taste for salt, adding more along with pepper and the chili flakes.
  5. Divide among bowls and top with any of the garnishes you like. Grated Parmesan adds depth and salt, Lemon zest adds a nice brightness, which I highly recommend and a drizzle of truffle oil elevates.
  6. Enjoy!

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