This easy and delicious Corteccia pasta recipe by Jamie Oliver is perfect for a quick, nutritious meal. Made with fresh broccoli, anchovies, and a burst of lemon, it’s packed with flavor and is simple to prepare. You can easily swap ingredients to suit what you have at home, making it flexible and tasty!
Ingredients Needed
- 400g (14 oz) durum wheat flour or fine semolina flour, plus extra for dusting
- 400g (14 oz) sprouting broccoli or cime di rapa
- Olive oil
- 2 cloves of garlic
- 4 anchovy fillets in oil, from sustainable sources
- 1 pinch of dried red chilli flakes
- 40g (1.4 oz) pecorino or Parmesan cheese, plus extra to serve
- Extra virgin olive oil
- 1 lemon
How To Make Corteccia Pasta
- Prepare the Dough: Pile the flour onto a clean surface and create a well in the middle. Gradually add 200ml (7 fl oz) warm water, using a fork to incorporate the flour from the edges until the dough begins to form.
- Knead the Dough: Knead the dough on a flour-dusted surface, alternating between fast and slow kneading, for about 10 minutes or until smooth and pliable.
- Rest the Dough: Wrap the dough in greaseproof paper, then in a damp tea towel, and leave it to relax for 30 minutes.
- Shape the Pasta: Break marble-sized pieces off the dough and roll them into thin sausage shapes. Lay your fingers on top of each piece, press down, and drag the dough back to curl and form the shape, flicking the pasta gently off your fingers.
- Prepare the Broccoli: Trim the broccoli, halving any thicker stalks to ensure even cooking.
- Cook the Garlic and Anchovies: Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the sliced garlic, anchovies, and dried chilli flakes. Cook for a couple of minutes until the garlic softens and the anchovies break down.
- Cook the Broccoli: Add the broccoli to the pan with a pinch of sea salt and black pepper. Splash in some water to help break the frying. Cover and cook for 10 minutes, then remove the lid and cook for another 2 minutes.
- Chop the Broccoli Mixture: Transfer the cooked broccoli mixture to a board and finely chop it.
- Add Cheese and Lemon: Grate the cheese over the chopped mixture, drizzle with 2 tablespoons of extra virgin olive oil, and squeeze in lemon juice. Mix everything and taste, adjusting as needed.
- Cook the Pasta: Bring a pan of salted water to a boil and cook the pasta for 4 minutes or until al dente.
- Combine Pasta and Pesto: Retain a little cooking water, then drain the pasta and return it to the pan. Toss the pasta in the broccoli pesto, adding a bit of cooking water to emulsify the sauce. Taste and adjust the seasoning if needed.
- Serve: Drizzle with extra virgin olive oil and grate over some additional cheese before serving.
Recipe Tips
- Knead the dough well: Knead for at least 10 minutes to ensure the pasta is smooth and pliable. This helps create the perfect texture.
- Rest the dough: Let the dough rest for 30 minutes after kneading. This makes it easier to shape and results in tender pasta.
- Use plenty of salt for boiling: Add a good amount of salt to the water when cooking the pasta. It enhances the flavor of the pasta.
- Don’t overcook the pasta: Cook the pasta for just 4 minutes or until al dente. Overcooking will make it too soft and mushy.
- Save pasta water: Retain a little of the pasta cooking water before draining. It helps to create a smooth sauce when tossed with the broccoli pesto.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 2 days.
- Freeze: Let the pasta cool completely before placing it in a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw it in the fridge overnight before reheating or serving cold.
- Reheat: Heat the pasta in a pan over low-medium heat for about 5-7 minutes, adding a splash of water or olive oil to help it warm through evenly. Stir occasionally.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 56g)
- Calories: 544
- Total Fat: 18.8g
- Saturated Fat: 4.3g
- Total Carbohydrate: 81.3g
- Dietary Fiber: 6.6g
- Sugars: 2.8g
- Protein: 17.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pistachio Pesto Pasta Salad
- Jamie Oliver Simple Courgette Pasta
- Jamie Oliver Squash And Spinach Pasta Rotolo
- Jamie Oliver Summer Tagliatelle Pasta
Jamie Oliver Corteccia Pasta Recipe
Description
This easy and delicious Corteccia pasta recipe by Jamie Oliver is perfect for a quick, nutritious meal. Made with fresh broccoli, anchovies, and a burst of lemon, it’s packed with flavor and is simple to prepare. You can easily swap ingredients to suit what you have at home, making it flexible and tasty!
Ingredients
Instructions
- Prepare the Dough: Pile the flour onto a clean surface and create a well in the middle. Gradually add 200ml (7 fl oz) warm water, using a fork to incorporate the flour from the edges until the dough begins to form.
- Knead the Dough: Knead the dough on a flour-dusted surface, alternating between fast and slow kneading, for about 10 minutes or until smooth and pliable.
- Rest the Dough: Wrap the dough in greaseproof paper, then in a damp tea towel, and leave it to relax for 30 minutes.
- Shape the Pasta: Break marble-sized pieces off the dough and roll them into thin sausage shapes. Lay your fingers on top of each piece, press down, and drag the dough back to curl and form the shape, flicking the pasta gently off your fingers.
- Prepare the Broccoli: Trim the broccoli, halving any thicker stalks to ensure even cooking.
- Cook the Garlic and Anchovies: Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the sliced garlic, anchovies, and dried chilli flakes. Cook for a couple of minutes until the garlic softens and the anchovies break down.
- Cook the Broccoli: Add the broccoli to the pan with a pinch of sea salt and black pepper. Splash in some water to help break the frying. Cover and cook for 10 minutes, then remove the lid and cook for another 2 minutes.
- Chop the Broccoli Mixture: Transfer the cooked broccoli mixture to a board and finely chop it.
- Add Cheese and Lemon: Grate the cheese over the chopped mixture, drizzle with 2 tablespoons of extra virgin olive oil, and squeeze in lemon juice. Mix everything and taste, adjusting as needed.
- Cook the Pasta: Bring a pan of salted water to a boil and cook the pasta for 4 minutes or until al dente.
- Combine Pasta and Pesto: Retain a little cooking water, then drain the pasta and return it to the pan. Toss the pasta in the broccoli pesto, adding a bit of cooking water to emulsify the sauce. Taste and adjust the seasoning if needed.
- Serve: Drizzle with extra virgin olive oil and grate over some additional cheese before serving.
Notes
- Knead the dough well: Knead for at least 10 minutes to ensure the pasta is smooth and pliable. This helps create the perfect texture.
- Rest the dough: Let the dough rest for 30 minutes after kneading. This makes it easier to shape and results in tender pasta.
- Use plenty of salt for boiling: Add a good amount of salt to the water when cooking the pasta. It enhances the flavor of the pasta.
- Don’t overcook the pasta: Cook the pasta for just 4 minutes or until al dente. Overcooking will make it too soft and mushy.
- Save pasta water: Retain a little of the pasta cooking water before draining. It helps to create a smooth sauce when tossed with the broccoli pesto.
Jamie Oliver Corteccia Pasta Recipe