Orecchiette Pasta with Broccoli Sauce

Orecchiette Pasta with Broccoli Sauce

Prep time: 5 min
Cook Time: 25 min
Serves: 4
6 cups packed broccoli florets cut into small florets equal size.
500g orecchiette pasta
2 tbsp olive oil
6 garlic cloves, rough chopped
Pinch of chilli flakes
Salt & pepper
1 tsp miso paste (vegan option), or 1-2 mashed anchovies
2 cups veggie broth or chicken brother

Grated parmesan or pecorino, lemon zest, chilli flakes, fresh basil, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives (all optional)

1. Steam small broccoli florets until tender and set aside.
2. Cook pasta according to directions, and save some hot pasta water when you drain.
3. In a large pan, sauté the garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 2-3 minutes. Stir the miso paste (or anchovy), then add steamed broccoli, salt, pepper & the broth.
4. Bring to a gentle simmer & start breaking apart the broccoli with a spoon into tiny pieces.  You want the broccoli to basically melt down into a “sauce”. Continue simmering gently on low heat until half of the liquid evaporates & it becomes the consistency of a thick sauce, about 10-15 minutes.
5. Add the pasta, toss well. Add chilli flakes, lemon zest, salt & pepper.
6. Serve with your garnishes of choice.

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