Pasta · ALWAYS FREE
Roasted broccoli & anchovy orecchiette
Roasted broccoli and an anchovy-garlic oil cling to small pasta ears, with a little chili warmth.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Toss broccoli with 0.705 oz oil, 0.0353 oz salt and black pepper. Spread over a large rimmed baking sheet, keeping florets in a single layer. Roast for 20–25 minutes, turning once, until browned at the edges and tender.
- Meanwhile, bring the 12 cups + 10 tbsp + 2 ⅔ tsp water and 0.282 oz salt to a boil. Cook the orecchiette to the packet time until al dente, usually 12–15 minutes. Reserve 1 cup + 2 ¾ tsp cooking water before draining.
- Heat the remaining 0.705 oz oil in a large skillet over medium-low heat. Stir in anchovies, garlic and chili flakes for 2–3 minutes, breaking down the anchovies until they nearly dissolve. Keep the garlic pale golden, not dark brown.
- Add the drained pasta, roasted broccoli and 6 tbsp + 2 ¼ tsp reserved cooking water. Toss over medium heat for 1–2 minutes to make a glossy coating, adding more water a little at a time if dry. Divide evenly among 4 bowls. This recipe contains fish. Refrigerate leftovers promptly in shallow containers at 40°F (4°C) or colder, within 2 hours, or within 1 hour when the room is above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 454 kcal
- Protein
- 16.6 g
- Total carbohydrate
- 70.8 g
- Total fat
- 12.4 g
- Total sugars
- 4.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Dry pasta input counted once; reserved cooking water is not counted as extra pasta.
View the ingredient calculations · Source 1Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
