Orecchiette with Spicy Broccoli and Romano2020-02-24
Bring a large pot of water to boil and cook pasta according to directions. Add broccoli to the same pot after 2 minutes of cooking.
Meanwhile, in a medium rondo, sauté chopped garlic with ½ cup olive oil and anchovies for 2 minutes over medium heat.
Add the red pepper flakes and sauté for an additional minute.
Add 1½ cups of pasta cooking water to the rondo and bring to a simmer.
Drain the pasta and broccoli, and combine with the sauce.
Remove the rondo from heat.
Stir in cheese and remaining olive oil before serving.
- 3 lb. Barilla® Orecchiette
- 4½ lb. small broccoli florets
- 1 cup extra virgin olive oil
- 2 tsp. red pepper flakes
- 6 ea. garlic cloves, sliced thin
- salt, to taste
- 9 ea. anchovy filets
- 1½ cups Pecorino Romano cheese