Pasta e Broccoli Posted on 3 Aug 11:59 , 0 comments

This dish is easy to make and perfect for those cold winter evenings; it combines  a heartier tasting vegetable with a pasta fix. The pasta can be either orecchiette or bucatini.  The addition of potatoes and anchovy are optional - but they add a layer of crispy saltiness that complements the sweetness of the tender broccoli. It is important to use a quality imported pecorino and to be generous with it!














Serves 4 

1/4 cup extra virgin olive oil (plus extra if needed for drizzling),

 2 potatoes, cut into 2 cm dice, 

2  garlic cloves , finely chopped,

 4 anchovy chopped fillets, 

freshly ground black pepper and salt, 

2 heads broccoli, cut into florets, 

500g dried pasta ( orrechiete or bucatini),

 1 cup grated pecorino


Bring a large saucepan of water to the boil over high heat.

In the meantime, heat the olive oil in a large frying pan over medium heat. Add the potato and fry for 5-7 minutes until golden. Add the garlic, anchovy and a few grinds of black pepper and continue to cook for another minute, stirring to mix all the ingredients together. Turn off the heat and set aside.

Add 1 tablespoon salt to the pan of boiling water, then cook  broccoli for 5 minutes or until tender. Remove the broccoli from the pan with a slotted spoon, then place in the frying pan with the potato mixture.

Add the pasta to the boiling water and cook for 7 minutes or until al dente, then drain, reserving some liquid; about 1/2 cup (125ml) should do.

Place the frying pan over a medium heat and add the pasta to the broccoli and potato mixture. Stir to combine well and, if too dry, add a little of the reserved pasta water and a splash of olive oil. 

Serve in bowls with a generous shrinking of pecorino and a few extra grinds of black pepper.