Broccoli Pasta

One of my favorite pasta recipes, quick and easy!

for 4 people


1/4 cup olive oil, extra-vergin

3 garlic cloves, peeled and cut in half lengthwise

1-2 anchovies in oil 

fresh chili or chili flakes, to taste

1 lb Pasta (if possible "orecchiette")

1.5 lbs broccoli, rinsed and cut in bite size florets, stems peeled well and cut in small pieces


Ricotta Salata, Pecorino or Parmesan cheese, grated

Bring 5 quarts of water with 5 Tsp salt to a boil in a large pot .

While the pasta water comes to a boil, heat the olive oil in a large, deep skillet, add the garlic and let it soften over low-medium heat.

Remove the garlic from the pot. 

Add the anchovies and the chili (if desired) and sauté gently until the anchovies dissolve. 

Turn down the heat and keep warm.

When the water boils, add the pasta and bring back to a boil.

5-7 minutes before the pasta is cooked, add the broccoli to the pasta pot and bring back to a boil.

When the pasta is cooked "al dente" (it must still have a bite) the broccoli will be ready as well. They will be quite soft, as they will blanket the pasta better.

Strain the pasta and broccoli and add them to the skillet with the olive oil and anchovies.

Mix well and stir-fry for about one minute. Adjust the salt if needed.

Sprinkle with the grated cheese and serve.