Orecchiette with broccoli, garlic, chili and capers
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Pasta with broccoli, garlic and chili
A quick, healthy and tasty dish from southern Italy, with plenty of variations (some add anchovies, others boil the broccoli with the pasta). It’s delicious with orecchiette, but any short pasta works. Our cooking school guests love it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 400 g (14 oz) short pasta (orecchiette, penne, fusilli)
- 800 g (1¾ lb) broccoli
- 5 tablespoons olive oil
- 1 dried chili pepper
- 2 garlic cloves, finely chopped
- 2 teaspoons capers, rinsed, squeezed dry and chopped
- Salt and pepper
- Grated Parmesan
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Prepare the broccoli: trim the florets, peel the stalks and keep the tender center (about as thick as a carrot). Chop the stalks finely, into 5 mm (¼ in) pieces, and the florets into pieces about twice that size.
- Put the pasta on to cook.
- Heat the oil in a heavy frying pan. Add the chili and the broccoli stalks, season with salt and stir-fry over medium heat for 2 minutes.
- Add the florets and cook for another 2 minutes.
- Add the garlic and capers and cook for 1 more minute.
- Drain the pasta and toss with the sauce, a little black pepper and Parmesan.
Notes
You can prepare the sauce while the pasta is cooking.
One of my favorite pasta dishes!
I use broccoli rabe and Italian hot sausage (crumbled)…………drizzle olive oil and grate parm on top….with a couple of shakes of dried pepperonchini ……It is one of our favorites.