Equipment
Ingredients
Pasta and Produce
- 400 g dried orecchiette pasta
- 400 g broccoli, cut into small florets
- 1 lemon, zested and juiced
Aromatics and Base
- 60 ml extra virgin olive oil
- 8 anchovy fillets in oil, drained
- 4 garlic, thinly sliced
- 2 g red pepper flakes
- g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 563 kcal
- Protein
- 18 g
- Carbohydrates
- 85 g
- Fat
- 18 g
- Fiber
- 7 g
- Sugar
- 5 g
- Sodium
- 367 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 5 mg
- Potassium
- 625 mg
- Calcium
- 94 mg
- Iron
- 4.6 mg
- Magnesium
- 82 mg
- Phosphorus
- 280 mg
- Zinc
- 2.0 mg
- Vitamin A
- 42 mcg
- Vitamin C
- 102 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 112 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.98 mg
- Riboflavin
- 0.56 mg
- Niacin
- 9.2 mg
- Folate
- 304 mcg
- Water
- 123 g
Sources: USDA FoodData Central
Method
Fill a large pot with heavily salted water and bring to a rolling boil at 100 C / 212 F.
Add the orecchiette to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
Add the broccoli florets directly to the boiling pasta water. Cook together for 3 additional minutes.
Carefully scoop out and reserve 200ml of the starchy pasta water, then pour the pasta and broccoli into a colander to drain.
In a deep skillet, heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic is fragrant and pale gold.
Add the anchovy fillets to the skillet. Use a wooden spoon to mash and stir them into the hot oil until they completely dissolve into a savory paste.
Add the drained pasta and broccoli to the skillet along with 100ml of the reserved pasta water. Increase heat to medium-high and toss everything vigorously with tongs until the oil and water emulsify.
Remove the skillet from the heat. Stir in the lemon juice and half of the lemon zest. Taste and adjust seasoning with salt if necessary, then transfer to serving bowls and garnish with the remaining zest.
Chef's Notes
- Do not skip reserving the pasta water. Its high starch content acts as the sole binder that turns the infused oil into a creamy, cohesive sauce.
- Pugliese orecchiette is the traditional choice because its cup-like shape catches the small broccoli florets, garlic chips, and concentrated flavor of the anchovy.
- Rinse oil-packed anchovies gently under cold water if you prefer a milder salinity, though high-quality fillets can be used straight from the tin for maximum depth.
- Ensure the garlic sizzles gently over medium-low heat. If the garlic browns too quickly, it will impart a bitter flavor that overpowers the delicate umami notes.
Storage
Refrigerator: 3 days — Store in an airtight container. The broccoli may soften further upon reheating.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to revive the emulsion.
Troubleshooting
Sauce is oily and pooling at the bottom of the bowl
Cause: The olive oil and starchy pasta water did not properly emulsify
Fix: Return the skillet to medium heat, add an extra 30ml of hot pasta water, and toss aggressively until the sauce binds
Prevention: Ensure the pasta water is added directly to the hot oil and tossed vigorously over medium-high heat
Garlic tastes bitter
Cause: The oil was too hot and the garlic burned before the anchovies were added
Fix: Cannot be fixed if burnt. Start the oil and garlic base over in a clean pan to avoid ruining the entire dish
Prevention: Start garlic in cold or warm oil and keep the heat at medium-low
Cultural Context
This dish draws deep inspiration from Southern Italian peasant cooking, particularly the traditions of Puglia and Sicily where bold, preserved ingredients like salted anchovies are used to transform humble vegetables. The technique of melting anchovies into hot olive oil is foundational to Italian flavor building, creating a savory backbone that amplifies the whole dish without tasting explicitly fishy.
