Orecchiette with Broccoli and Garlic



Cut broccoli into small florets, cook broccoli in a large pot of boiling salted water until broccoli is tender-crisp (about 2 minutes). Transfer florets to a bowl of ice water then drain and set aside. In the same pot of boiling salted water, cook pasta until tender yet firm or around 8 to 10 minutes. Reserve ½ cup of the cooking liquid, drain and return to pot. In a skillet, heat oil over medium heat. Fry garlic, anchovies, hot pepper flakes and salt until garlic is fragrant and anchovies break down (around 2 minutes). Add the broccoli to skillet cooking until heated through or until garlic is turning golden in color. Add pasta along with reserved cooking liquid. Toss to coat, sprinkle Parmesan cheese on top to serve. Serves about 6 people.

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