Roasted broccoli and a short anchovy-garlic oil finish give this pasta its character. The broccoli stays in recognizable pieces, while the anchovies break down into the coating. Allow about 40 minutes for four portions, with 25 minutes of active work. The recipe contains fish even when individual anchovy pieces are no longer obvious.
Roasted broccoli & anchovy orecchiette makes 4 servings, with 40 min estimated total time. View the standalone recipe page.
Prepare broccoli stems as carefully as the florets
Use 600 g broccoli florets and peeled tender stems, cut into bite-size pieces. Thick stem pieces take longer than small florets, so bring their size into a comparable range rather than leaving large stalk chunks. Removing the tough outer stem layer is different from discarding all the stems; the tender interior belongs in the dish.
Heat the oven to 425°F (220°C). Toss broccoli with 20 g oil, 1 g salt and the pepper, then spread on a large rimmed sheet in a single layer. Avoid leaving oil in the bottom of the mixing bowl while the florets go onto the tray almost dry. Coat first, spread second.
Roast to tenderness while the pasta water heats
Roast the broccoli for 20–25 minutes, turning once, until tender with browned edges. Check a stem piece as well as a floret; the fine tips may color before thicker sections are ready. The intended vegetable texture comes from roasting, so this method does not boil the broccoli together with the pasta.
Meanwhile, bring 3 liters water and 8 g salt to a boil. Cook 320 g dry orecchiette according to its packet until al dente, usually twelve to fifteen minutes. Stir to separate the little cups while they cook. Their shape can nest together, making an occasional check more useful than leaving the pot untouched.
Gently break down the anchovies without scorching garlic
Finely chop the 24 g drained oil-packed anchovy fillets. Heat the remaining 20 g olive oil in a large skillet over medium-low heat, then add anchovies, minced garlic and chili flakes. Stir for two to three minutes, pressing and breaking up the anchovies so they nearly dissolve into the oil rather than remain in large strips.
Watch the garlic closely and keep it pale golden. High heat is unnecessary for this stage and can turn the small pieces bitter before the anchovies disperse. The anchovies are an intentional seasoning ingredient, so do not add extra salt to the skillet automatically. The broccoli and pasta water already have their measured salt allocations.
Bring the roasted vegetable and pasta together briefly
Reserve 250 ml pasta cooking water before draining. Add the drained orecchiette, roasted broccoli and 100 ml of that water to the skillet, then toss over medium heat for one to two minutes. Work from the bottom so the anchovy oil reaches the pasta instead of remaining beneath a layer of broccoli.
Add more reserved water gradually only if the coating looks dry. The starch-containing water and oil should make the pasta look glossy without a separate puddle. Keep the final toss brief and gentle enough that the roasted florets remain distinct. This recipe does not call for mashing the broccoli into a sauce or adding cheese to thicken it.
Share the florets evenly and account for fish
Divide the entire skillet among four bowls, distributing the larger broccoli pieces and any coating left at the bottom. Serve immediately. Anchovies may blend into the sauce visually, but their presence still matters when describing the dish to anyone eating it. Roasting vegetables does not make the completed pasta a fish-free meal.
Refrigerate leftovers promptly in shallow containers within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder, use within three to four days and reheat to 165°F (74°C). The broccoli's browned tips soften after storage; that expected texture change is separate from the temperature required for reheating.
Common questions
Why can I still see pieces of anchovy?
Check that the fillets were drained and finely chopped, then gently break them down while stirring over medium-low heat. Small fragments may remain. Avoid turning up the burner sharply, because the minced garlic can darken before the anchovies disperse.
What if the coating looks oily rather than glossy?
Make sure the initial 100 ml reserved pasta water was added and toss thoroughly for the stated one to two minutes. Add further reserved water only in small amounts if dry. Extra oil or cheese is not part of this method.
Technique & food-safety references
These primary references support the technique, safety and storage guidance. The recipe and cooking explanations are original Recipe Pinboard content.
