Orecchiette with Broccoli

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 750 g (1 lb 10 oz) broccoli, cut into florets
  • 500


  1. Blanch the broccoli in a large saucepan of boiling salted water for 5 minutes, or until just tender. Remove with a slotted spoon, drain well and return the water to the boil. Cook the pasta in the boiling water until al dente, then drain well and return to the pan.
  2. Meanwhile, heat the oil in a heavy-based frying pan and cook the anchovie