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Orecchiette with Broccoli Anchovies and Chiles Print Email


1 pound broccoli
2 cloves garlic, chopped
6 filets anchovy, roughly chopped
2 small dried red chiles, chopped, or 1/2 teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons butter
1 pound orecchiette or other shaped pasta
1/2 cup grated Parmesan

Trim the ends off the broccoli, then cut off florets in bite-sized pieces and chop the stalks. In a large skillet heat the olive oil and add the anchovies, chiles, garlic, and broccoli stalks. Cook over medium-low heat until the stalks are soft.

In the meantime, bring a large pot of salty water to boil. Cook the pasta until al dente, adding the broccoli florets for the last 3 to 4 minutes of cooking.

Reserve some pasta cooking water, then drain. Add to the skillet and toss to coat, then season to taste with salt and pepper. Add the butter, half the Parmesan, and pasta water (if necessary) to moisten. Cook until the butter and pasta water meld into a sauce coating everything.

Serve with the remaining cheese scattered over the top. Serves 4 - Blake Royer
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