Oriecchette with broccoli

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serves 4


  • 500g broccoli
  • extra virgin olive oil
  • 400g oriecchette
  • ¾ cup fresh breadcrumbs
  • 2 cloves garlic, crushed
  • 6 anchovy fillets, chopped
  • 16 black olives, pitted
  • salt and freshly ground black pepper




Bring a saucepan of lightly salted water to the boil and simmer broccoli for 4-5 minutes. Remove broccoli, reserving cooking water. Drain broccoli in a colander and then drizzle with olive oil. Bring cooking water back to the boil and cook pasta for 10-12 minutes or until tender. Meanwhile toss breadcrumbs in a hot pan with a little oil until golden. Remove crumbs from pan and add garlic and anchovies, sauté in a little oil, add olives and then broccoli. Toss with drained pasta and serve topped with breadcrumbs.

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