WITH BROCCOLI, ANCHOVY AND CHILLI
- Total Fat
- Total Carbohydrates
This is a delicious dish that simple and quick to prepare, the anchovies and chillies make it a real taste sensation.
- 350g Barilla Orecchiette
- 4 tbs Extra Virgin olive oil
- 1 tspn dried chilli
- 3 cloves of garlic, crushed
- 1/2 onion, thinly sliced
- 6 anchovy fillets, in oil
- 1 large broccoli, broken into small florets
- 50g salted ricotta, grated
- Extra Virgin Olive oil, to serve
- Salt and pepper, to taste
- Rock salt, for cooking water
1 TO STARTBring a large pot of water to the boil and add salt.
2 COOK THE PASTADrop the Orecchiette into the water and stir. Cook according to the instructions on the pack.
3 COOK THE GARLIC, CHILLI AND ANCHOVIESIn a large fry pan add the oil, then the garlic, onion and chilli and cook for 3-4 minutes, then add the anchovies and cook until they have dissolved in the sauce.
4 BOIL THE BROCCOLIThree to four minutes before pasta is ready, add the broccoli florets into the pasta water.
5 COMBINE AND SERVEOnce the pasta is cooked, drain and toss into the fry pan together with the broccoli and cook for 1-2 minutes over low heat, adding a little cooking water to allow the cooking process to finish. Allow the pasta to absorb all the extra liquid then remove from the heat and add the grated ricotta and a drizzle of Extra Virgin Olive oil.