Jamie Oliver Corteccia Pasta Recipe

I didn’t plan to spend a whole hour making pasta dough on a Wednesday. I really didn’t. But something about the quiet rhythm of kneading, the smell of garlic melting into anchovies, and the broccoli turning buttery-soft in olive oil made everything — just briefly — feel still.

And the corteccia? Little hand-rolled pasta nuggets shaped like bits of bark (that’s literally what “corteccia” means). They catch the sauce like they were born to. You make them with your fingertips, one at a time — and I swear, it becomes less about dinner and more like meditation with carbs.

The sauce is humble but clever: sprouting broccoli stewed into submission with garlic, anchovy, and chilli, then chopped into a chunky pesto with cheese, lemon and extra virgin olive oil. You toss it with those rustic little pasta curls and suddenly it’s not just pasta. It’s one of those dishes that feels old. Like it came from a grandmother in Puglia who doesn’t measure, doesn’t hurry, and doesn’t care if your back hurts from standing. She knows it’s worth it.

Why You’ll Love It

• The pasta literally hugs the sauce
• Feels homemade in the most wholesome way
• Anchovies add flavour, not fishiness — trust
• Surprisingly affordable — all pantry stuff
• No blender, no gadgets, just hands and heart
• It’s good hot, warm, or fridge-cold at 11PM

Ingredients

• 400g durum wheat or fine semolina flour (plus extra for dusting)
• 400g sprouting broccoli or cime di rapa
• Olive oil (just regular, for frying)
• 2 garlic cloves
• 4 anchovy fillets in oil
• Pinch of dried chilli flakes
• 40g pecorino or Parmesan (plus more for topping)
• Extra virgin olive oil
• 1 lemon

How to Make It

Make the dough and find your zen:

Pour the flour onto your counter. Make a well, add 200ml warm water and slowly mix it in with a fork. Once it comes together, knead it for 10 minutes. Yeah — 10. Long enough to think about your life. You want it smooth and elastic. Wrap and rest it while you prep the sauce.

Roll and shape like you’re making pasta with your nonna:

Tear off little marble-sized chunks and roll into tiny sausages. Press and drag each one with your fingertips to form bark-like curls. It’s weirdly soothing. Dust them lightly with flour so they don’t stick.

Let the broccoli break down into buttery softness:

Trim the broccoli, halving thick bits. Fry garlic, anchovies, and chilli in olive oil until the garlic goes golden and the anchovies vanish into the oil. Add broccoli, a splash of water, salt, pepper. Cover and cook till tender — about 10 minutes.

Chop it like you mean it:

Once the broccoli’s soft, dump it all onto a board and finely chop it into a pesto-ish paste. Mix in the grated cheese, lemon juice, and a few glugs of extra virgin olive oil. Taste. Adjust. Trust yourself.

Boil your pasta babies:

Cook the corteccia in salted boiling water for 4 minutes, or until al dente and bouncy. Keep some pasta water before draining.

Bring it all together:

Toss the pasta with the broccoli mix and just enough water to get it silky and saucy. Finish with more oil and more cheese — always more cheese.

Common Mistakes and How to Dodge Them

Why is my pasta dough cracking?
You didn’t add enough water, or you rushed the kneading. Try wetting your hands and working it a bit longer.

Can I use a machine to roll the pasta?
Not for corteccia. These need the hand-roll. That’s the whole point.

Why is the sauce dry?
You didn’t save your pasta water. Rookie move. Next time, dip a mug in before draining.

I overcooked the broccoli!
Actually… you kinda want to. It’s not a crisp veg moment — it’s a melt-into-oil kind of situation.

Storage and Reheating

Fridge: Keeps well for 2–3 days.

Microwave: Fine, but cover it and add a splash of water or oil.

Pan reheat: A drizzle of olive oil in a pan, medium heat, stir till warmed — perfect.

Freezer: Don’t freeze the sauce once mixed, but the raw pasta freezes beautifully (just don’t thaw it before cooking).

Frequently Asked Questions

Do I have to make the pasta from scratch?
Technically no. But if you’re here, you might as well. Use orecchiette or cavatelli as a backup.

What if I hate anchovies?
Use fewer. But they disappear — they’re not fishy, they’re umami. Like magic you can’t see.

Can I use regular broccoli?
Yep. Just trim it finely and maybe cook it a bit longer.

Is this vegetarian?
If you skip the anchovies and use vegetarian cheese, yes.

Nutrition Facts (Per Serving)

• Calories: 544
• Fat: 18.8g
• Carbs: 81.3g
• Protein: 17.7g
• Sodium: 1.3g
• Sugar: 2.8g