Meals and Courses

Creamy Broccoli and Anchovy Orecchiette

cook 20 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 15 g (1/2 oz) butter
  • 1 onion, sliced
  • 3 garlic cloves, sliced
  • 1/2 teaspoon dried chilli flakes
  • 8 anchovy fillets in oil, drained
  • 100 ml (3 1/2 fl oz) double cream
  • 125 g (4 oz) tenderstem broccoli
  • 400 g (13 oz) orecchiette pasta
  • salt and pepper
  • Heat the oil and butter in a large frying pan, add the onion and cook for 10 minutes until soft and golden. Add the garlic, chilli flakes and anchovies and cook for a further 2–3 minutes or until the anchovies begin to disintegrate. Mash them with the back of a spoon, pour over the cream and season.
  • Meanwhile, cook the broccoli in a large saucepan of salted boiling water for 3 minutes, then remove with a slotted spoon. Add the pasta to the pan of boiling water and cook according to the pack instructions until al dente.
  • Stir the broccoli into the anchovy sauce, cover with a lid and cook for 3–5 minutes or until the broccoli is cooked through.
  • Drain the pasta, reserving a little of the cooking water, and stir through the broccoli sauce, adding a little cooking water to loosen if needed. Serve immediately.
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