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Fish, Italy

Orecchiette with broccoli and anchovies

Orecchiette with broccoli and anchovies is an Italian pasta dish for 4 people, ready in 30 minutes, very easy to make, at a cost of €2.40 per serving. The trick is mashing the broccoli into a green cream that coats the pasta, while anchovies melted in olive oil add deep saltiness without ever tasting fishy.

Off to Puglia with orecchiette, broccoli melted down with garlic, chili, and anchovies, peasant cooking that tastes like a splurge.

Orecchiette with broccoli and anchovies
Total time
30 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This dish comes from Puglia, where orecchiette, those little ear shaped pasta, have long been paired with broccoli. There's no cream or butter here, just broccoli cooked until it mashes with a fork, then tossed with the pasta to create a naturally silky sauce. The anchovies melt into the oil with garlic and chili and practically disappear, leaving behind a deep saltiness that wakes up the whole dish.

This is a weeknight recipe, quick and uncomplicated, perfect when you want dinner that's different from the usual bake or bolognese without spending your evening on it. Kids might skip it because of the chili and anchovies, but it works well for an adult dinner, even on a busy night, since everything comes together in one pot of boiling water and one skillet.

The ingredients

4 people

Pantry

  • Orecchietteoften in the pantry 360 g
  • Anchovy filletsoften in the pantry 6
  • Dried chilioften in the pantry 1 pinch
  • Breadcrumbsoften in the pantry 3 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Broccoli 700 g
  • Garlic 3 cloves

Dairy

  • Parmesan 40 g

Allergens Gluten, Fish, Lactose

The step by step recipe

  1. Cut the broccoli into small florets.

    Keep the stems, peeled and sliced into rounds, they're delicious too.

  2. Cook the orecchiette in salted boiling water and add the broccoli for the last 6 minutes. 10 min

    The broccoli is ready when it mashes easily with a fork, it should almost fall apart.

  3. Melt the anchovies in the oil with the garlic and chili. 3 min

    Stir the oil with a spatula, the anchovies break down in an instant and won't stick.

  4. Drain the pasta and broccoli and toss them in the anchovy oil, mashing lightly. 2 min

    Mash half the broccoli against the pan, it forms a green cream that coats the orecchiette.

  5. Serve with parmesan and breadcrumbs toasted dry.

    Toasted breadcrumbs stand in for cheese, true to the tradition of Puglia.

Our tips to get it right

  • Don't throw away the broccoli stems, peel them and slice them thin, they cook just as fast as the florets and nothing goes to waste.
  • Taste before adding more salt, the anchovies and parmesan already bring plenty of saltiness to the dish.
  • Save a bit of pasta cooking water before draining, it helps loosen the broccoli cream if the mixture looks too dry.

The variations

  • Swap the anchovy fillets for anchovy paste or oil packed sardines if you don't have fillets on hand.
  • For a vegetarian version, skip the anchovies and add a spoonful of chopped capers to keep some punch.
  • For kids, leave out the chili and cut back to 2 or 3 anchovy fillets, the flavor stays mild and the broccoli cream usually wins them over.

What to serve it with

  • A glass of dry white wine
  • An arugula salad with lemon
  • Crusty bread for soaking up sauce

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat in a skillet with a drizzle of olive oil to bring back the creaminess, freezing isn't recommended since the broccoli loses its texture.

Questions about this dish

Can I use frozen broccoli?

Yes, that works, but cut the cooking time by a few minutes since it's already blanched. The result will be a bit softer than fresh broccoli.

Do the anchovies really make it taste fishy?

No, once melted in hot oil, anchovies dissolve and mostly add saltiness and depth. Nobody would guess they're in there from taste alone.

Can I make this dish ahead of time?

You can cook the broccoli a few hours ahead and leave it at room temperature. It's best to cook the pasta and assemble the dish just before serving to keep it creamy.

What pasta can replace orecchiette?

Cavatelli, conchiglie, or even fusilli work well since their shape holds onto the broccoli cream. Avoid thin pasta like spaghetti.

How long does it take to make orecchiette with broccoli and anchovies?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in orecchiette with broccoli and anchovies?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does orecchiette with broccoli and anchovies cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, lactose. Always check the labels of the products you buy.

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