This is a delicious dish that simple and quick to prepare, the anchovies and chillies make it a real taste sensation.
- Total Fat
- Total Carbohydrates
- 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
TO STARTBring a large pot of water to the boil and add salt.
COOK THE PASTADrop the Orecchiette into the water and stir. Cook according to the instructions on the pack.
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.
BOIL THE BROCCOLIThree to four minutes before pasta is ready, add the broccoli florets into the pasta water.
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.