Matt Breen Of Templo
by Matt Breen
“This is something I’ll often make at home with dried Orrechiette, which you can easily find in most supermarkets. It’s a really quick and easy recipe to do. I learnt it when I spent some time in Sicily. If I’m not in too much of a rush, I’ll make fresh Orrechiette too.”
Orrechiette with broccoli, chilli and anchovy
- 2 whole broccoli, cut into florets
- 1/4 cup good quality olive oil
- 2 cloves of garlic, finely chopped
- 400g orrechiette
- 50g pecorino
- 2 long red chillies
- 2 fillets of anchovy
- 1/2 bunch of flat-leaf parsley, chopped
Put a large pot of salted water on the heat to cook your broccoli. You’ll use the same water to also cook the pasta so make sure it’s big enough. Prepare your broccoli by discarding the woody stalks and chopping the heads into small pieces. I usually head to the markets on a weekend to find fresh broccoli this time of year. Finely chop your garlic, chilli and anchovy and leave aside.
Once the water is boiling, add the broccoli and cook for two minutes to soften it slightly, take out with a sieve and leave aside to drain.
In a large pan, sauté off the garlic, chilli and anchovy in olive oil and once it starts to go slightly golden, add the broccoli. I like to then add a small ladle of the pasta water to stop the garlic from burning. Keep on a medium heat to cook the broccoli fully.
Add the pasta to the boiling water and cook until al-dente. Drain the pasta and add to the pan. Cook everything together with the grated Pecorino. Finish with a drizzle of olive oil and serve with a hot crusty bread.
Templo, 98 Patrick Street, Hobart