Pasta with Romanesco Broccoli Recipe

Name: Pasta with Romanesco Broccoli Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 14 oz orecchiette; 1 large Romanesco Broccoli; 2 garlic cloves; 4 anchovy fillets; ½ fresh red chili; 5 oz burrata; 3 tablespoon extra virgin olive oil; salt; black pepper

User Reviews

5.0

162 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
617 kcal
Course
Main Course
Cuisine
Italian

Pasta with Romanesco Broccoli Recipe

Daisy Meyer

Report

This tasty and nutritious pasta with Romanesco broccoli is based on a traditional recipe from Puglia, Southern Italy. It's easy to make and, of course, you can use other types of broccoli.

Share:

I Made This!

121 people made this

Print

34 people printed this

Save this

97 people saved this

Ingredients

Servings

14 oz orecchiette
1 large Romanesco Broccoli or 2 small
2 garlic cloves peeled and chopped
4 anchovy fillets in olive oil. Drained and cut into small pieces
½ fresh red chili (peperoncino) or teaspoon dried flakes
5 oz burrata or fresh mozzarella
3 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste

Add to Shopping List

Instructions

In a large pot of boiling salted water, cook the Romanesco florets for about 10 minutes until firm but tender. Drain, rinse under cold water to preserve the color, and set aside.
While the broccoli is cooking, heat extra virgin olive oil in a frying pan or iron skillet. Add chopped garlic, anchovies, and fresh chili pepper. Sauté until the garlic softens and the anchovies melt.
Add the cooked Romanesco broccoli to the pan. Cook over low heat until the florets start to break apart slightly. Season with salt and pepper.
Bring a pot of water to a boil, add salt, bring to a boil again, and then add the orecchiette. Cook al dente as per the package instructions. Reserve a cup of pasta cooking water before draining.
Add the drained pasta to the skillet with the Romanesco broccoli, mixing well. Add a bit of the reserved pasta cooking water if the mixture seems dry, and stir over high heat for a minute.
Stir in the burrata pieces, combining gently. The warmth of the pasta will slightly melt the cheese.
Serve the pasta hot with an optional dash of extra virgin olive oil.

Notes

If you can't find burrata you can use mozzarella instead.
Normal broccoli works very well in this recipe too. In fact, in Puglia, that's what they use.

Nutrition Information

Show Details

Calories 617kcal (31%) Carbohydrates 85g (28%) Protein 25g (50%) Fat 22g (34%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 29mg (10%) Sodium 61mg (3%) Potassium 725mg (21%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 1212IU (24%) Vitamin C 136mg (151%) Calcium 300mg (30%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 617 kcal

% Daily Value*

Calories	617kcal	31%
Carbohydrates	85g	28%
Protein	25g	50%
Fat	22g	34%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	29mg	10%
Sodium	61mg	3%
Potassium	725mg	15%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	1212IU	24%
Vitamin C	136mg	151%
Calcium	300mg	30%
Iron	3mg	17%