Orecchiette with anchovies & purple sprouting broccoli

Orecchiette with anchovies & purple sprouting broccoli

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(7 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
This humble southern Italian dish spiked with chilli and lemon juice is topped with fried breadcrumbs for added crunch

Nutrition and extra info

Nutrition: per serving

  • kcal624
  • fat27g
  • saturates4g
  • carbs76g
  • sugars4g
  • fibre6g
  • protein21g
  • salt1.5g
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  • 200g orecchiette
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 4 fat garlic clove, thinly sliced
  • 1 red chilli, thinly sliced
  • zest 1 lemon, plus juice ½



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g fresh breadcrumb
  • 200g purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…


  1. Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.

  2. When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.

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Comments (5)

joanna1972's picture

Absolutely fabulous!!! Don't need to change or add anything!

suzymmorton's picture

This dish is AMAZING. The contrast of the saltiness of the anchovies and the sharpness of the lemon along with the texture of the breadcrumbs really works. I've made this countless times. The only change I make is to put the anchovies in right at the end otherwise they end up rather pulverised. I use oil from the anchovies to fry the breadcrumbs and add an onion and some mushrooms just to give it a bit of bulk.

SF's picture

Beautiful - perfect after work meal.

spiridussha's picture

This was very tasty, I recommend it. Although next time i'll add less anchovies, it was quite salty.

marchhare's picture

This was lovely and tasty and I'll definitely be making it again. Though maybe next time, I'll pay more attention and get the timings right!

Questions (0)

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Tips (1)

bcj's picture

I love this dish. It's quick, easy and very tasty. It's a good meat-free option. I use regular broccoli for a fraction of the price and it's just as good. I also use tinned anchovies rather than a jar as that is half the price too. I also keep a stash of breadcrumbs in the freezer, which takes a good few minutes off prep and washing up time!

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