Gochugaru Anchovy Broccolini Orecchiette
Gochugaru anchovy broccolini orecchiette melts anchovy fillets into olive oil with garlic over low heat, creating a salty umami base free of fishiness. Korean chili flakes are briefly toasted in the anchovy oil, releasing a warm, aromatic heat rather than sharp spiciness. Broccolini is blanched in the pasta cooking water during the last two minutes, which saves a separate pot and keeps the florets crisp with a pleasantly bitter edge. Breadcrumbs toasted separately until golden are scattered over the finished dish, adding a crunchy contrast to the soft, cupped orecchiette shapes. A final squeeze of lemon juice cuts through the oil-rich sauce and brightens the overall flavor. Parmesan shaved on top adds a sharp, salty finish.
Adjust Servings
Instructions
- 1
Salt boiling water and cook orecchiette to al dente.
- 2
Add broccolini for the last 2 minutes, then drain together with pasta.
- 3
Toast breadcrumbs in olive oil over medium heat until golden; set aside.
- 4
In the same pan, melt anchovies with garlic over low heat, mashing to form a savory base.
- 5
Add gochugaru, pasta, broccolini, and 3 tbsp pasta water; toss quickly.
- 6
Finish with lemon juice and pepper, then top with toasted crumbs and parmesan.
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