Orecchiette with Broccoli and Garlic
- Portion size: 4 to 6
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||7 g|
|sat. fat||2 g|
Frying garlic until it is just slightly golden gives it a nutty, slightly spicy flavour that marries well with broccoli, especially when anchovies add deep, delicious base notes. Don't let the garlic go beyond golden or it will become bitter.
- 1 bunch 1bunchbroccoli
- 4 cups 4cupsorecchiette pasta, (12 0z/375 g)
- 2 tbsp 2tbspextra-virgin olive oil
- 8 8cloves garlic, very thinly sliced
- 6 6anchovy filletanchovy fillets, chopped (or 1 tbsp/15 ml anchovy paste)
- 1/2 tsp 1/2tsphot pepper flakes
- 1/4 tsp 1/4tspsalt
- 1/4 cup 1/4cupgrated Parmesan cheese
Cut broccoli into small florets; chop stems. In large pot of boiling salted water, cook broccoli until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water. Drain and set aside.
In same pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.
Meanwhile, in nonstick skillet, heat oil over medium heat. Fry garlic, anchovies, hot pepper flakes and salt until garlic is fragrant and anchovies begin to break down, about 2 minutes.
Add broccoli to skillet; cook until heated through and garlic is beginning to turn golden, about 2 minutes. Add to pasta along with reserved cooking liquid; toss to coat. Serve sprinkled with Parmesan cheese.
Source : Canadian Living Magazine: May 2003