Orecchiette with Broccoli and Anchovies
1 head of broccoli, crowns separate from stems and chopped into large chunks
1 package La Fabbrica della Pasta Orecchiette
3 tbsp Paradiso Extra Virgin Olive Oil
2 garlic cloves
1 jar Scalia anchovy fillets
1tbsp Olio&Olive Chili Flavored Olive Oil
Bring plenty of water to a boil and add course salt to taste. Add all of the broccoli and cook for 5-6 minutes, ensuring that it does not get overcooked. Remove with a slotted spoon and set aside. In the same water where you coked the broccoli, add the orecchiette and cook until al dente.
Meanwhile, heat the Paradiso olive oil in a large pan over medium heat and add the whole cloves of garlic. Once the garlic starts to get slightly golden and fragrant, add the anchovy fillets, and then the broccoli. Add the chili oil and continue to cook for a couple of minutes until all the flavors combine together, adding a bit of salt to taste. Remove from heat. When the orecchiette are ready, drain thoroughly and toss in with the broccoli and anchovies, and sautee over medium/high heat for a minute. Discard the garlic cloves before serving.