PastaEasy

Gochugaru Anchovy Broccolini Orecchiette (고춧가루 멸치 브로콜리니 오레키에테)

This orecchiette combines a salty garlic-anchovy oil with gentle gochugaru heat, while broccolini adds crisp, pleasantly bitter contrast.

Prep 12minCook 16min2 servings

orecchiette pastaanchovy pastabroccolini pastagochugaru pastaquick italian dinnerspicy garlic pasta

Ingredients (2 servings)

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.

Anchovies are salty, so adjust salt only at the end.

Add breadcrumb topping right before serving to keep it crunchy.

Calories

610

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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