Orecchiette with Broccoli and Chilli
A rustic Italian pasta dish where ear-shaped orecchiette are tossed with tender broccoli, garlic, chilli flakes and a generous glug of olive oil. Simple, satisfying and ready in about half an hour.
This version keeps things straightforward: broccoli is cooked until tender, then roughly mashed and folded through the pasta with plenty of good olive oil, garlic and a pinch of chilli flakes. A final shower of Parmesan or pecorino brings everything together.
Serve it as a main with a crisp green salad, or as a hearty side alongside grilled vegetables. It's equally good warm or at room temperature, making it a reliable potluck and lunchbox option.
Ingredients
- 400 g orecchiette pasta
- 1 large head of broccoli (about 500 g), cut into small florets, stalk peeled and diced
- 4 tablespoons extra-virgin olive oil, plus extra for drizzling
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon chilli flakes, plus extra to serve
- Salt, to taste
- Freshly ground black pepper, to taste
- 60 g Parmesan or pecorino, finely grated, plus extra to serve
- 1 tablespoon lemon juice (optional)
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the broccoli florets and diced stalk and cook for 4–5 minutes, until just tender but still bright green. Scoop the broccoli out with a slotted spoon into a bowl, keeping the water boiling.
- Add the orecchiette to the same boiling water and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large frying pan or skillet over medium heat. Add the garlic and chilli flakes and cook gently for 1–2 minutes, until the garlic is fragrant and just beginning to turn golden. Do not let it brown or it will taste bitter.
- Add the cooked broccoli to the pan. Season with salt and pepper and cook for 2–3 minutes, mashing some of the florets with the back of a spoon so they break down into a rough, saucy texture. Stir in the lemon juice, if using.
- Add the drained pasta to the pan, along with 2–3 tablespoons of the reserved cooking water. Toss well over medium heat for 1–2 minutes, adding more water as needed, until the pasta is glossy and well coated.
- Remove from the heat and stir through the grated Parmesan or pecorino. Taste and adjust the seasoning.
- Serve immediately in warm bowls, drizzled with a little extra olive oil and topped with extra chilli flakes and cheese.
Cook’s tips
- Don't overcook the broccoli at the first stage – it will continue to soften in the pan with the pasta.
- Mashing some of the broccoli creates a natural sauce that clings to the orecchiette; leave some florets intact for texture.
- Use a good-quality extra-virgin olive oil here – it's a key flavour, not just a cooking medium.
- Reserve more pasta water than you think you need; it helps bring the dish together without making it oily.
Substitutions
- Orecchiette can be replaced with shell pasta, cavatelli or small farfalle.
- Parmesan or pecorino can be swapped for a vegetarian hard cheese, or left out entirely for a dairy-free version.
- Add a handful of toasted breadcrumbs for extra crunch instead of cheese.
- For a spicier kick, use 1 teaspoon of chilli flakes or a finely chopped fresh red chilli.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water, or enjoy at room temperature.
Frequently asked questions
Can I make orecchiette with broccoli ahead of time?
Yes. The dish is best fresh, but it reheats well. Store it covered in the fridge for up to 3 days and reheat gently in a pan with a splash of water. You can also prepare the broccoli and garlic oil in advance, then toss with freshly cooked pasta.
Is this recipe vegetarian?
Yes, it is vegetarian as written. Parmesan and pecorino are traditionally made with animal rennet, so if you need a strictly vegetarian cheese, look for a vegetarian-certified hard cheese or simply omit it and add a little extra olive oil and lemon zest.
What can I use instead of orecchiette?
Shell pasta, cavatelli, farfalle or even penne work well. The shape matters less than the texture – you want something that can catch the broccoli and garlic oil.
How do I stop the broccoli from turning mushy?
Cook the broccoli only until just tender in the boiling water, then finish it in the pan with the garlic and oil. Mashing just a portion of it gives you a creamy sauce without losing all the texture.
