One of those times when a good quality dry pasta will impeccably do the trick.
Broccoli sautéed with garlic, anchovies, chili and pecorino are always there to make you a bit happier. If orecchiette are involved then the perfect marriage is served. —Ilaria Di Emidio
extra virgin olive oil
anchovies packed in oil
grated pecorino + more for serving
In This Recipe
Cook trimmed and roughly chopped broccoli in a large pot of salted boiling water (you'll be using the very same pot to cook pasta). Let cook the stems for 10 minutes, adding the florets after 5 minutes.
In the meanwhile, warm extra virgin olive oil in a large pan on medium heat. Add anchovy fillets and let dissolve them in the oil.
Add the garlic clove, grated. If you're not a big garlic fan, then smash it with the blade of a knife with the skin still on, it will be easy to remove but still release enough flavor.
Stir and let gently release some flavor until lightly golden, 1-2 minutes, paying close attention not to burn it.
Add chili flakes, and cooked and drained broccoli. Raise the heat to medium/high, toss and mash a bit with a fork (if it’s to your liking, it definitely is to mine, leave a few florets for some extra consistency layering). Add a bit of broccoli cooking water as needed.⠀
Cook pasta in the same water you cooked broccoli in. Once al dente (a couple of minutes before what's stated on the packaging instructions) drop it in the pan and toss all together for a couple of minutes.
Remove from the heat, stir in grated pecorino, adjust with salt if needed and serve right away with some more pecorino on top.