Orecchiette with Broccoli & Anchovies

  • Orecchiette with Broccoli & Anchovies

Rated 4.88 out of 5 based on 4 votes


  • 500 g orecchiette or other short pasta
  • 1 x head broccoli
  • 1/4 cup extra virgin olive oil
  • 1 x eschalot
  • 2 cloves garlic
  • 2 x birdseye chillies
  • 90 g anchovies
  • 100 g salted ricotta


Thinly slice eshalot, chop chilli, garlic and anchovies. Grate ricotta.

Cook orecchiette in a large saucepan of boiling, salted water according to packet directions. Add broccoli for last 3 mins of cooking time. Drain, reserving 1 cup of cooking liquid. Return pasta and broccoli to pan. Cover to keep warm.

Meanwhile, heat 1 tbsp of oil in a frying pan on medium. Cook eschalot, garlic and chilli for 2-3 mins, until softened slightly. Add anchovy and cook, stirring, for 2-3 mins, until anchovy looks mashed.

Add anchovy mixture, reserved liquid and salted ricotta to orecchiette and broccoli. Toss to combine. Drizzle with remaining oil to serve.

In each serve 3139 kilojoules, 37g protein, 25g total fat (8g sat fat), 87g carbohydrate (1g sugar), 13g fibre, 1163mg sodium.

*(tip)* Salted ricotta (ricotta salata) is available from Italian delis. If you can’t get it, you can use parmesan instead.

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  • Good idea Morris! It’s a classic Pugliese style dish and over there it’s a since without anchovy but i’m sure it’ll be delicious anyway! Enjoy! L


    by Luca Ciano on 30/09/2012, 23:58
    Luca Ciano
  • Yum! I love anchovies with a bit of broc. This looks like a great Summer dish, thanks!


    by Sara Y on 15/10/2012, 19:19
    Sara Y
    • Hi Sara, its such a classic from Puglia Region, you can’t go wrong with it!! Im glad u like it! :)


      by Luca Ciano on 28/11/2012, 10:06
      Luca Ciano
  • this was so simple and delicious! Although… i used a lemon flavoured oil to finish but was so good! Perfect weeknight meal!


    by angie sceats on 19/11/2012, 17:35
    angie sceats
    • Hi Angie, simple and effective….as Italian food should taste!!! I like the lemon oil touch, even a bit of lemon zest would work well too!! Well done :)


      by Luca Ciano on 28/11/2012, 10:07
      Luca Ciano
  • priceless…..always the way, simple and delicious!! Agreed


    by Luca Ciano on 09/01/2013, 15:57
    Luca Ciano
  • This recipe is a personal favourite of mine…. not sure if it is in keeping with the region and tradition but I also like to add oven roasted cherry tomatoes.


    by Stuart Talman on 09/01/2013, 16:07
    Stuart Talman
    • there’s no boundaries Stuart, you should add whatever you like to get the best satisfaction from it. Just don’t call it a regional classic and no one will get offended! Go for it :)


      by Luca Ciano on 25/01/2013, 15:02
      Luca Ciano