There’s something weirdly calming about making this dish. Maybe it’s the way the anchovies melt into garlic and oil like some kind of culinary magic trick, or maybe it’s because broccoli, when done right, becomes this nutty, soft, and surprisingly bold sauce. Either way, this is one of those throw-it-together pasta recipes I reach for when I need real food — like, no-fuss, sit-down-and-sigh food.
I remember the first time I made this, I was halfway through cleaning out the fridge and found two slightly sad heads of broccoli. The anchovies were dusty at the back of the cupboard (don’t judge), and I had just enough orecchiette to make it work. I didn’t expect much, but it hit all the right spots — salty, spicy, earthy, and just hearty enough to make it feel like a full meal.
Why You’ll Love It
- Takes basic broccoli and makes it taste like gold
- Anchovies dissolve, so even fish-haters won’t notice
- All done in under 30 minutes — no chopping marathon
- It’s cheap but feels like something you’d get at a proper trattoria
- Light and veggie-heavy, but still comforting
- Reheats like a dream (though I rarely have leftovers)
Ingredients
- 2 heads of broccoli, cut into florets (approx. 650g)
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, finely chopped
- ½ red chilli, finely chopped
- 4 anchovy fillets
- 300g dried orecchiette pasta
- Sea salt
How to Make It
Boil your greens:
Fill a big pot with water, salt it a bit, and drop in the broccoli florets. Let them bubble away for about 10 minutes until nice and soft — not mush, but no crunch either.
Start the base magic:
While that’s happening, get a big frying pan on medium heat. Add olive oil, then your garlic, chilli, and anchovies. Stir gently — the anchovies will melt into the oil like butter, and it smells fantastic. No joke.
Toss in the broccoli:
Use a slotted spoon or spider strainer to scoop the broccoli out of the boiling water straight into the pan. Don’t drain the pot! Stir-fry the broccoli for a couple of minutes so it soaks up all that spicy, garlicky, anchovy goodness.
Boil your pasta:
Re-boil the same water you cooked the broccoli in and throw in the orecchiette. Cook until al dente (check the packet). Save a mug of that starchy pasta water before you drain it.
Smash and stir:
Back at your frying pan — mash the broccoli with a potato masher until it’s mostly broken down. It should look a bit like pesto’s chunky cousin. Add a splash or two of pasta water to loosen it.
Bring it all together:
Drain the pasta and chuck it right into the pan. Stir, toss, flip — whatever gets the broccoli sauce coating all those little ear-shaped bites. Add more pasta water if it feels too dry. Serve hot, with maybe a drizzle of good olive oil on top if you’re feeling fancy.
Common Mistakes and How to Dodge Them
Why is my sauce too dry?
You probably didn’t save enough pasta water. Always save more than you think you need. That starchy stuff is liquid gold.
Is the anchovy taste strong?
Not really — they melt into the oil and bring depth, not fishiness. But if you’re worried, start with two fillets and work your way up.
Can I use frozen broccoli?
Yep, totally works. Just boil a little less since it’s already blanched before freezing.
Pasta sticking together?
That’s on the water-to-pasta ratio — make sure your pot is big and water is at a rolling boil before you add the pasta.
Storage and Reheating
Fridge: Keeps for 2–3 days in a sealed container.
Freezer: I wouldn’t. The broccoli texture gets weird.
Reheat: Splash of water or olive oil in a pan over medium heat. Microwave also works in a pinch — cover it to keep it steamy.
Frequently Asked Questions
Can I make this vegetarian?
Skip the anchovies and add a spoon of capers or a dash of soy sauce for umami.
What if I don’t have orecchiette?
Any small pasta works — shells or fusilli are decent swaps.
Can I add cheese?
Grated pecorino or parmesan is fab on top, but totally optional.
Too spicy for kids?
Leave out the chilli or just use a teeny bit — you can always add more at the table.
Nutrition Facts (Per Serving):
- Calories: ~460 kcal
- Fat: 18g
- Carbs: 58g
- Protein: 14g
- Sodium: Moderate
- Sugar: Low
Jamie Oliver Orecchiette Con Broccoli
Description
A quick, garlicky, broccoli-packed pasta dish that turns simple ingredients into rich, rustic comfort food.
Ingredients
Instructions
- Boil broccoli until tender, about 10 mins.
- In a frying pan, heat oil, garlic, chilli, and anchovies until fragrant.
- Transfer broccoli into pan and sauté for a few mins.
- Cook pasta in the same water until al dente.
- Mash broccoli gently and add some pasta water to loosen.
- Stir in pasta, mix well, and cook another minute to coat.
- Serve hot, with olive oil or cheese if desired.
Notes
- Save your pasta water — it’s essential for the sauce.
- No anchovies? Try capers or soy sauce for depth.
- Leftovers taste great cold or reheated in a pan.
- Works with nearly any pasta — don’t stress about the orecchiette.