Created by Lucio's Italian Restaurant
Cuisine: Italian
Serves 4 for main or 6 for entree
This recipe was prepared at the launch of Measure Up – the Government’s latest initiative in the fight against obesity – by Lucio Galleto and Logan Campbell of Lucio's Italian Restaurant.
500g Orecchiette pasta
1/2 head broccoli
120 ml extra virgin olive oil
2 cloves garlic chopped finely
5 anchovy fillets
2 red hot chili finely chopped
Salt and pepper
Grated parmesan (optional)
Prepare the broccoli by removing the flowerets, and discarding any larger woody part of the stems, slice the remaining stems thinly.
Bring a large pot of salted water to the boil, blanch the broccoli flowerets and stems for about 4 minutes, then drain with a slotted spoon and plunge into ice cold water, drain again and set aside.
Throw the orecchiette into the still boiling water and cook for one minute less than the stated cooking time on the packet.
In the meantime, heat the olive oil in a large non stick pan on a low heat. Add the garlic, chili and anchovies, sauté for 3 minutes being very careful not to burn the garlic, then add the broccoli, mixing delicately with a wooden spoon, season to taste. Drain the pasta and add to the pan, reserving a little of the cooking liquid.
Stir well to coat the pasta, adding a little of the pasta cooking water to make a creamy sauce.
Serve immediately – parmesan may be grated on top if preferred.