Orecchiette with Broccoli, Anchovies, and Sun-Dried Tomatoes
Category: Pasta Dishes
Servings: 4
This dish is a perfect blend of flavors from the south of Italy, where orecchiette pasta meets the savory punch of anchovies, the freshness of broccoli, and the richness of sun-dried tomatoes. A sprinkle of crispy bread crumbs adds a delightful crunch to finish off this simple yet flavorful recipe. The combination of herbs and spices adds depth, making every bite both aromatic and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 150g |
| Semolina (finely ground durum wheat) | 250g |
| Extra virgin olive oil | 8g |
| Anchovies (or “alici”) | 300g |
| Broccoli florets | 300g |
| Sun-dried tomatoes in oil | 60g |
| Red chili pepper | 1 |
| Fresh parsley | 1 bunch |
| Fresh thyme | 1 sprig |
| Extra virgin olive oil | As needed |
| Garlic (optional, whole or minced) | 1 clove |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
| Bread (crusty, day-old loaf) | 150g |
Instructions
1. Making the Orecchiette Dough
- Begin by combining the semolina with water to form a dough. Once combined, knead the dough until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
- After resting, roll out the dough on a lightly floured surface. Divide it into small pieces, and with a rounded knife, drag each piece of dough along the surface to form small, rounded pasta shapes (orecchiette). Use your thumb to press and curve each piece into a shell-like shape.
2. Preparing the Bread Crumbs
- Slice the bread, removing the crusts, and chop it roughly. Place it in a food processor and pulse until it turns into coarse crumbs.
- Heat a little olive oil in a pan, and optionally, add some fresh thyme. Add the breadcrumbs and sauté until golden brown. Once crispy, remove from the heat to prevent burning and set aside in a bowl.
3. Cooking the Broccoli
- Bring a large pot of salted water to a boil. Add the broccoli florets and stems (cut into small pieces) to the water, cooking them until tender, about 4–5 minutes. Once ready, transfer the broccoli to a colander to drain.
4. Making the Anchovy Sauce
- In a large skillet, heat a splash of olive oil over medium heat. Add the garlic (whole if you prefer a subtle flavor or minced for a more intense taste) and sauté until fragrant. Add the anchovies and chili pepper, and cook for 2–3 minutes, stirring occasionally until the anchovies dissolve into the oil.
5. Combining the Ingredients
- Once the anchovy mixture is ready, add the cooked broccoli to the pan. Stir in the chopped sun-dried tomatoes. Toss everything together and let it sauté for another 2 minutes to infuse the flavors.
6. Cooking the Orecchiette
- Bring the broccoli cooking water back to a boil, and add the orecchiette. Cook the pasta according to the package instructions, or until al dente, about 7–8 minutes. For an extra burst of flavor, you can cook the orecchiette directly with the broccoli for the last few minutes of cooking.
7. Finishing the Dish
- Once the pasta is ready, reserve a small cup of the cooking water and drain the orecchiette. Add the pasta to the skillet with the broccoli, anchovies, and sun-dried tomatoes. If the sauce seems too dry, add a little of the reserved cooking water.
8. Serving
- Toss everything together until well combined. Remove from heat and finish with the crispy bread crumbs, fresh parsley, and freshly ground black pepper. Serve hot with a drizzle of olive oil if desired.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 14g |
| Carbohydrates | 62g |
| Fiber | 6g |
| Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 700mg |
| Potassium | 800mg |
| Vitamin A | 15% DV |
| Vitamin C | 120% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
Tips & Variations
- Bread Crumbs: If you don’t have day-old bread, you can use store-bought breadcrumbs or even panko for a lighter crunch.
- Anchovy Substitute: For a vegetarian option, you can replace the anchovies with capers or olive tapenade to give a similarly briny flavor.
- Herb Variations: Experiment with different herbs like basil or oregano to bring new aromas to the dish.
This recipe for Orecchiette with Broccoli, Anchovies, and Sun-Dried Tomatoes is a true reflection of Mediterranean flavors, combining the umami richness of anchovies, the earthy freshness of broccoli, and the sweetness of sun-dried tomatoes. The crispy bread crumbs not only add texture but also elevate the dish with a rustic touch, making it a hearty and satisfying meal.
