This easy and delicious Orecchiette con Broccoli by Jamie Oliver is a quick and nutritious pasta dish. Featuring tender broccoli, anchovies, garlic, and a hint of chili, it’s a simple yet flavorful meal that’s perfect for busy nights. You can easily adapt it with common pantry ingredients, making it super versatile!
Ingredients Needed
- 2 heads of broccoli, cut into florets (approx. 650g / 1lb 7oz)
- 4 tbsp (60ml) extra virgin olive oil
- 4 garlic cloves, finely chopped
- ½ red chili, finely chopped
- 4 anchovy fillets
- 300g (10½oz) dried orecchiette pasta
- Sea salt, to taste
How To Make Orecchiette Con Broccoli
- Cook the Broccoli: Cook the broccoli in a large pan of slightly salted boiling water for 10 minutes until tender.
- Prepare the Frying Pan: Heat the olive oil in a large frying pan over medium heat, then add the garlic, chili, and anchovy fillets. Sweat for a few minutes until the anchovies dissolve.
- Stir-fry the Broccoli: Using a spider strainer, transfer the cooked broccoli to the frying pan and stir-fry for 2 minutes.
- Cook the Pasta: Bring the broccoli water back to the boil, then add the orecchiette pasta and cook according to package instructions until al dente.
- Combine Pasta and Broccoli: Add a couple of tablespoons of the hot pasta cooking water to the frying pan and cook for 2 minutes. Gently mash the broccoli with a potato masher.
- Mix Together: When the pasta is cooked, use a slotted spoon (or the spider strainer) to transfer it into the frying pan. Mix well and add more pasta water if necessary. Cook for another minute until everything is well combined.
- Serve: Remove from the heat and serve immediately.
Recipe Tips
- Use fresh broccoli: Fresh broccoli gives the dish a better texture and flavor compared to frozen. Cut it into small florets for quicker cooking.
- Don’t overcook the pasta: Cook the orecchiette until al dente. If overcooked, it will become too soft and mushy when mixed with the broccoli.
- Mash the broccoli gently: When mashing, do it lightly to keep some texture. This helps the broccoli blend better with the pasta.
- Save some pasta water: Always reserve a little pasta water before draining. It helps create a smoother sauce and brings everything together.
- Adjust the chili to taste: If you prefer a milder dish, use less chili or remove the seeds. Adjusting the chili ensures it’s the perfect spice level for your taste.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Orecchiette con Broccoli cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Freeze: To freeze, let the dish cool completely before placing it in a freezer-safe container. It can be stored in the freezer for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Heat a little olive oil or pasta water in a frying pan over medium heat. Add the leftovers and cook for 3-5 minutes, stirring occasionally, until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 66g)
- Calories: 238
- Total Fat: 1g
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cheesy Spring Chard Cannelloni
- Jamie Oliver Squash Tagliatelle
- Jamie Oliver Vegan lentil ‘Bolognese’
- Jamie Oliver Chicken And Mushroom Pasta Bake
Jamie Oliver Orecchiette Con Broccoli
Description
This easy and delicious Orecchiette con Broccoli by Jamie Oliver is a quick and nutritious pasta dish. Featuring tender broccoli, anchovies, garlic, and a hint of chili, it’s a simple yet flavorful meal that’s perfect for busy nights. You can easily adapt it with common pantry ingredients, making it super versatile!
Ingredients
Instructions
- Cook the Broccoli: Cook the broccoli in a large pan of slightly salted boiling water for 10 minutes until tender.
- Prepare the Frying Pan: Heat the olive oil in a large frying pan over medium heat, then add the garlic, chili, and anchovy fillets. Sweat for a few minutes until the anchovies dissolve.
- Stir-fry the Broccoli: Using a spider strainer, transfer the cooked broccoli to the frying pan and stir-fry for 2 minutes.
- Cook the Pasta: Bring the broccoli water back to the boil, then add the orecchiette pasta and cook according to package instructions until al dente.
- Combine Pasta and Broccoli: Add a couple of tablespoons of the hot pasta cooking water to the frying pan and cook for 2 minutes. Gently mash the broccoli with a potato masher.
- Mix Together: When the pasta is cooked, use a slotted spoon (or the spider strainer) to transfer it into the frying pan. Mix well and add more pasta water if necessary. Cook for another minute until everything is well combined.
- Serve: Remove from the heat and serve immediately.
Notes
- Use fresh broccoli: Fresh broccoli gives the dish a better texture and flavor compared to frozen. Cut it into small florets for quicker cooking.
- Don’t overcook the pasta: Cook the orecchiette until al dente. If overcooked, it will become too soft and mushy when mixed with the broccoli.
- Don’t overcook the pasta: Cook the orecchiette until al dente. If overcooked, it will become too soft and mushy when mixed with the broccoli.
Mash the broccoli gently: When mashing, do it lightly to keep some texture. This helps the broccoli blend better with the pasta. - Save some pasta water: Always reserve a little pasta water before draining. It helps create a smoother sauce and brings everything together.
- Adjust the chili to taste: If you prefer a milder dish, use less chili or remove the seeds. Adjusting the chili ensures it’s the perfect spice level for your taste.
Jamie Oliver Orecchiette Con Broccoli