Look, I’m not gonna sugarcoat it when I first heard about mixing anchovies with pasta, I was skeptical. But this Orecchiette with Broccoli & Anchovies recipe completely changed my mind, and honestly? It’s become one of my go-to weeknight dinners. The salty punch from the anchovies, the earthy broccoli, and those adorable little ear-shaped pasta pieces? Chef’s kiss. And hey, if you’re hunting for more inspiration, I’ve got 18 Easy Pasta Recipes – Quick, Flavorful & Perfect for Any Day waiting for you elsewhere on my blog. Trust me, you’ll want to check those out too.
Why This Orecchiette Recipe Deserves Your Attention
Ever wonder why some pasta dishes just work? This one’s a prime example of Italian cooking genius—simple ingredients, bold flavors, and zero pretension. I’m talking about a dish that comes together in under 30 minutes but tastes like you’ve been slaving away in the kitchen all day.
The magic here lies in the combination. Orecchiette pasta (literally “little ears” in Italian) has these perfect little cups that catch all the good stuff—the garlicky oil, the tender broccoli florets, and those umami-packed anchovies. IMO, it’s one of the most underrated pasta shapes out there.
The Nutritional Powerhouse You Didn’t Know You Needed
Broccoli: Your Green Superhero
Let’s talk broccoli for a sec. This cruciferous veggie isn’t just filler—it’s packed with vitamin C, vitamin K, fiber, and antioxidants. We’re talking serious immune-boosting, bone-strengthening goodness here. Plus, it adds this lovely texture contrast to the pasta that keeps every bite interesting.
When you cook broccoli with pasta (like we do in this recipe), you’re not just saving time—you’re also keeping more nutrients in the dish. The pasta water becomes this starchy, veggie-infused liquid gold that helps bind everything together. Pretty smart, right?
Anchovies: The Umami Bomb
Now, before you wrinkle your nose, hear me out. Anchovies aren’t fishy when you cook them properly—they literally melt into the olive oil and create this deep, savory base that’s absolutely addictive. They’re also loaded with omega-3 fatty acids, protein, and selenium. Your heart and brain will thank you.
Fun fact: In traditional Italian cooking, anchovies are used more as a seasoning than a main ingredient. They add complexity without screaming “HEY, THERE’S FISH IN HERE!”
Storage & Make-Ahead Tips
Here’s the deal—this dish tastes best fresh, but I get it, life happens. You can store leftovers in an airtight container in the fridge for up to 2 days. Just add a splash of pasta water or olive oil when reheating to bring back that silky texture.
Pro tip: Don’t overcook the broccoli initially if you’re planning to reheat. Keep it slightly firm so it doesn’t turn to mush later.
Recipe Variations to Keep Things Interesting
Want to switch things up? Here are some ideas I’ve tried:
- Add red pepper flakes for a spicy kick (game-changer, FYI)
- Toss in some toasted breadcrumbs for extra crunch
- Swap broccoli for broccolini or rapini if you’re feeling fancy
- Add lemon zest at the end for brightness
- Throw in some capers for additional brininess
The beauty of this recipe is its flexibility. You’re not locked into anything—make it your own!
Ingredients You’ll Need
Here’s what you’re working with (serves 4):
- 400g orecchiette pasta (about 14 oz)
- 500g broccoli, cut into small florets (roughly 1 lb)
- 8-10 anchovy fillets (packed in oil)
- 4 cloves garlic, thinly sliced
- 6 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional, but recommended)
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
- Fresh parsley, chopped (for garnish)
Step-by-Step Preparation
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty Level: Easy
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente. About 3-4 minutes before the pasta is done, add the broccoli florets to the same pot. This is that time-saving trick I mentioned earlier!
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant but not browned. Nobody likes burnt garlic—it gets bitter :/
- Add the anchovy fillets to the skillet. Use a wooden spoon to break them up and stir them into the oil. They’ll dissolve within 2-3 minutes, creating this incredible savory base.
- If using red pepper flakes, add them now. Let them toast in the oil for about 30 seconds to release their flavor.
- Reserve about 1 cup of pasta cooking water, then drain the pasta and broccoli together. Don’t rinse them—you want that starchy coating!
- Add the drained pasta and broccoli to the skillet with the anchovy mixture. Toss everything together over medium heat, adding splashes of the reserved pasta water as needed to create a light, silky sauce that coats everything.
- Season with black pepper (you probably won’t need salt since the anchovies are salty enough). Toss for another minute until everything is well combined and heated through.
- Serve immediately with a drizzle of extra olive oil, grated Parmesan if desired, and a sprinkle of fresh parsley.
Final Thoughts
This recipe proves that Italian cooking isn’t about fancy ingredients or complicated techniques, it’s about respecting simple, quality ingredients and letting them shine. The orecchiette catches every bit of that garlicky, anchovy-infused oil, while the broccoli adds color, nutrition, and texture.
So next time you’re staring into your fridge wondering what to make, give this one a shot. And remember, I’ve got 18 Easy Pasta Recipes – Quick, Flavorful & Perfect for Any Day on the blog that’ll keep your dinner rotation fresh and exciting. Happy cooking!
