Thursday, July 30, 2009

Orecchiette Broccoli Alio e Olio

One of the simplest and most delicious pasta dishes is made with a garlic and Olive oil dressing. The trick is to fry up the garlic until it gets that beautiful golden colour - you'll know by the fragrance. I took the recipe from Canadian Living but this is the oldest recipe I know. I actually prefer it with rapini instead of broccoli, but both are equally delish. You can use any pasta, but orecchiette are my all time favorite. Especially home made. Also, I tend to be a little generous with the olive oil. Enjoy...:-)

Orecchiette Broccoli, Alio e Olio
1 bunch broccoli
4 cups (1 L) orecchiette
2 tbsp (25 mL) extra-virgin olive oil
8 garlic cloves
6 anchovy fillets, chopped
1/2 tsp (2 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1/4 cup (50 mL) grated parmigiano

Cut broccoli into small florets; chop stems. In large pot of boiling salted water, cook broccoli until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water. Drain and set aside.

In same pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.
Meanwhile, in nonstick skillet, heat oil over medium heat. Fry garlic, anchovies, hot pepper flakes and salt until garlic is fragrant and anchovies begin to break down, about 2 minutes.
Add broccoli to skillet; cook until heated through and garlic is beginning to turn golden, about 2 minutes. Add to pasta along with reserved cooking liquid; toss to coat. Serve sprinkled with Parmesan cheese.
Photo and Original recipe from Canadian Living


  1. Definitely with rapini!!!! I'd have to leave out the anchovies though: my family hates them. Maybe a bit of pancetta for saltiness.

  2. Yes - i have to leave the anvhovies out as well some times. Pancetta, would be perfect.. Mmm - Alicia