Gochugaru Anchovy Broccolini Orecchiette
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Anchovy fillets melt into garlicky olive oil until they disappear, leaving salt and savor with no fishy edge, and gochugaru, Korean chili flakes, adds a warm heat to that oil.
Read more
Broccolini cooks in the pasta pot during the last minutes so it stays crisp and slightly bitter, and pan-toasted breadcrumbs give the soft, ear-shaped orecchiette something crunchy to play against. The crumbs are kept aside and scattered on just before serving so they stay crisp.
Ingredients
Instructions
- 1
Cook 180g orecchiette in salted boiling water for 1 minute less than the package time.
Reserve 4 tablespoons pasta water before draining.
- 2
In the last 2 minutes of cooking, add 160g broccolini to the same pot.
Drain together with the pasta when done.
- 3
Heat 1 tablespoon olive oil in a pan over medium heat.
Toast 2 tablespoons breadcrumbs for 2-3 minutes until golden. Remove and set aside.
- 4
Add 1 more tablespoon olive oil to the same pan.
Add 3 sliced garlic cloves and 5 anchovy fillets over low heat, pressing the anchovies until they dissolve into a savory base.
- 5
Add 1 teaspoon gochugaru, the orecchiette, broccolini, and 3 tablespoons pasta water.
Toss over high heat for 1 minute until everything is combined.
- 6
Add lemon juice and 0.5 teaspoon pepper and adjust seasoning.
Plate and top with the toasted breadcrumbs and 20g grated Parmesan.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Chicken Milanese
olive oil, breadcrumbs
Stuffed Mushrooms
olive oil, breadcrumbs
Pork Schnitzel
breadcrumbs, lemon