Quick & Easy

Orecchiette with broccoli, anchovies and chilli crumbs

Meaning 'ear' to reflect it's shape, which resembles a little ear, orecchiette is a speciality of the Apulia region in Southern Italy.
orecchiette with broccoli, anchovies and chilli crumbs



1.Cook pasta in large saucepan of boiling water until tender; drain, reserving ¼ cup cooking liquid.
2.Boil, steam or microwave broccoli until tender; drain.
3.Meanwhile, make chilli crumbs. Stir breadcrumbs in medium frying pan over medium heat until browned lightly; combine with chilli in small bowl.
4.Heat oil in large frying pan; cook anchovy and garlic until anchovy begins to break up and garlic is fragrant. Add juice, pasta, broccoli and reserved cooking liquid to pan; cook, stirring, until heated through.
5.Serve pasta topped with chilli crumbs.

If you are unable to buy sourdough bread, making breadcrumbs from any “solid” firm-textured bread, such as turkish bread is fine; you can use sandwich, bread, if necessary, but crumb wholemeal rather than white bread.


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