Orecchietti with Cauliflower and Broccoli 24.02.2011

I’m a big fan of cauliflower on pasta – this one is made a bit perkier and fresher by the addition of chili and broccoli.


  • 220 g each broccoli & cauliflower florets
  • 500 g cooked orecchiette
  • 50 ml olive oil
  • 3 cloves garlic chopped finely
  • 6 anchovy fillets (you could replace with capers for a vegetarian version)
  • salt & pepper
  • ¼ cup grated parmigiano
  • ¼ cup chopped parsley
  • ¼ cup basil torn
  • 1 birdseye chilli, chopped


Bring a saucepan of water to the boil, add broccoli and cauliflower and simmer for seven minutes, then drain and set aside.

Heat oil, garlic and anchovies in large pan and cook over medium heat until anchovies have melted and garlic is golden, then add vegetables and cook for four minutes.

Season and stir orecchiette through the sauce.

Add parmigiano, parsley, basil and chili. Stir and server and eat too much.

File under pasta vegetarian

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