The traditional Puglian version of this pasta dish is made with cime di rapa (turnip tops), but purple sprouting broccoli or any seasonal greens will work.
Prep time: 10 minutes | Cooking time: 10 minutes
four to six
- 300g purple sprouting broccoli
- 6 tbsp olive oil
- 5 nice, fat cloves of garlic, finely chopped
- A pinch of dried chilli flakes
- 6 brown anchovy fillets
- 250g orecchiette
- 100g pecorino, grated, to serve
- Prepare the broccoli by cutting the stalks off the florets and trimming the hard ends from the stalks.
- Add the stalks to a pan of salted boiling water and cook for five minutes until soft, then lift them out with a slotted spoon and allow to cool. Chop into 1cm pieces once cool.
- Add the florets to the same pan and cook for about four minutes until cooked but not falling apart. Remove with a slotted spoon and allow to cool. Keep hold of the water for cooking the pasta.
- Heat the oil in a frying pan and add the garlic, chilli and anchovies. Cook for about four minutes, until the garlic is soft but not coloured.
- Add the chopped stalks to the frying pan and cook for about five minutes, for the flavours to come together. Remove from the heat and set aside.
- Bring the pan of water to the boil again and cook the orecchiette according to the packet instructions.
- Just before the pasta is cooked, add the broccoli florets to the frying pan mixture to heat it all through.
- Drain the pasta, reserving a touch of the cooking water, and toss it into the sauce. If it seems dry, add the reserved cooking water as needed.
- Check the seasoning and serve with the grated pecorino.