BARILLA ORECCHIETTE

WITH BROCCOLI, ANCHOVY AND CHILLI

  • 530
    Calories
  • 22.6g
    Total Fat
  • 12.9g
    Protein
  • 65.8g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian

This is a delicious dish that simple and quick to prepare, the anchovies and chillies make it a real taste sensation.

Ingredients

Ingredients for 4 people
  • 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

Instructions

  1. 1 TO START
    Bring a large pot of water to the boil and add salt.
  2. 2 COOK THE PASTA
    Drop the Orecchiette into the water and stir. Cook according to the instructions on the pack.
  3. 3 COOK THE GARLIC, CHILLI AND ANCHOVIES
    In 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. 4 BOIL THE BROCCOLI
    Three to four minutes before pasta is ready, add the broccoli florets into the pasta water.
  5. 5 COMBINE AND SERVE
    Once 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.

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