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

Ingredients:
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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

Preparation:
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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.
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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.
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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.
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Photo and Original recipe from Canadian Living