Il Cucinologo
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Orecchiette with Broccoli, Anchovies and Black Olives

17/11/2023

I’d be happy to help you with the recipe for orecchiette with broccoli, anchovies and black olives. It is a dish with an intense and Mediterranean flavor, which combines the sweetness of broccoli with the savoriness of anchovies and the spiciness of black olives. Here are the ingredients and the procedure to prepare this delicious dish from the Italian tradition with a touch of southern flavors.

Ingredients

  • 400 g orecchiette (durum wheat is ideal)
  • 1 broccoli (about 300 g of florets after cleaning)
  • 8 anchovy fillets in oil
  • 100 g pitted black olives
  • 2 garlic cloves
  • Chili pepper (to taste)
  • Extra virgin olive oil (as needed)
  • Salt (as needed)

Preparation

  1. Clean the broccoli by removing the florets and wash them well under running water. Heat a pot of salted water to boil the broccoli (you can use the same water to cook the orecchiette as well).
  2. Once the water boils, add the broccoli florets and cook them for about 5-7 minutes until tender. When ready, use a slotted spoon to remove them from the water and set aside (do not discard the cooking water).
  3. In the same water, cook the orecchiette following the instructions to achieve the right al dente texture.
  4. While the orecchiette cook, heat a large pan with a drizzle of extra virgin olive oil along with the chopped garlic and chili pepper. Add the anchovies and let them melt in the oil.
  5. Add the black olives cut into pieces and let them flavor for a few minutes.
  6. Add the broccoli florets to the pan and toss them with the seasoning to absorb the flavors well.
  7. Drain the orecchiette, reserving some cooking water, and add them to the pan with the seasoning. If needed, add a little cooking water to combine everything well.
  8. Toss the orecchiette with the seasoning for a few minutes over high heat to let them absorb the flavors.
  9. Serve hot, with a drizzle of extra virgin olive oil raw if desired.

Curiosities

Orecchiette are a pasta shape typical of Puglia and are often paired with sauces based on vegetables and blue fish. This recipe is a perfect example of the poor cuisine of southern Italy, which has always known how to create flavorful dishes with few and simple ingredients.