Orecchiette with Broccolini

Adam D’Sylva

This recipe is brought to you with the help of our friends at Perfection Fresh  


  • 500g orecchiette pasta
  • Table salt for pasta water
  • 2 heads broccolini, cut into small pieces, use stalk as well
  • 4 birds eye chilli, sliced finely
  • 5 cloves garlic, chopped
  • 4 anchovy fillets (optional)
  • ½ bunch flat leaf parsley, washed and chopped finely, stem and leaf.
  • Thyme sprigs
  • 150ml extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • Parmesan to garnish


  1. In a heavy based pot, sauté chilli and garlic with olive oil until aromatic. Deglaze pot with 1 cup of water. Add broccoli and thyme. Cook for approx. 30 minutes until broccoli is tender. Add 1 cup of water whilst cooking.
  2. In a large pot of boiling water, add salt to taste like the sea. Add orecchiette pasta and cook until ¾ cooked, so still quite underdone. Reserve 1/2 cup of pasta water before straining pasta.
  3. Add parsley and cooked orecchiette together. Stir and cook for a further until the sauce covers pasta.
  4. Check for seasoning, there should be enough salt from the pasta water and freshly cracked pepper.
  5. Grate parmesan on top.
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