Orecchiette with broccoli

The classic dish from Puglia: orecchiette and tender broccoli with garlic, chilli and a little anchovy. Simple, tasty and full of vegetables, it is a rustic, balanced Italian pasta dish.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 273 kcal · 10 g protein · 27 g carbohydrate · 12 g fat

Ingredients

• 300 g orecchiette
• 1 broccoli
• 3 cloves of garlic
• 3 anchovy fillets
• 1 chilli
• 3 tbsp olive oil

Method

1. Cook the orecchiette and broccoli together.
2. Melt the garlic, chilli and anchovies in the oil.
3. Add the drained broccoli and crush it lightly.
4. Toss with the pasta.

Nutritional benefits

Broccoli is rich in vitamin C, fibre and antioxidants, while the anchovies (in a small quantity) provide omega-3s and umami. Cooked with the pasta and melted into a sauce, the broccoli makes this Italian dish balanced and full of vegetables. Even better with wholewheat pasta for more fibre.

Variations and substitutions

• Vegetarian: leave out the anchovies.
• With wholewheat pasta.
• With crumbled chicken sausages.
• With cime di rapa (traditional).

Storage and making ahead

Keeps for 2 days and can be reheated in a frying pan.

💡 Good to know

Cook the broccoli with the pasta and crush it a little: it melts and coats the orecchiette like a sauce.

See also

Discover more vegetarian recipes · healthy & balanced recipes.

Ingredients in this recipe: orecchiette · broccoli · garlic · anchovies · chilli.

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