This tasty pasta recipe uses fried purple sprouting broccoli, salty ricotta, and fragrant garlic and chilli to produce an irresistible pasta dish that you'll want to eat weekly. If you can't find ricotta Salata, you can substitute with Pecorino Romano or Parmesan, if needed.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
420
Ingredients
300 g orecchiette pasta
3 Tbsp. extra virgin olive oil
6 marinated anchovy fillets in oil, drained
1 red chilli, deseeded and finely chopped
4 garlic cloves, finely sliced
400 g purple sprouting broccoli, trimmed and cut into rough 2cm pieces
finely grated zest and juice 1 lemon
50 g ricotta Salata, grated, see intro, plus optional extra to serve
75 -80g watercress, roughly chopped
Directions
Step 1Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain well, reserving 400ml of the cooking water.
Step 2Meanwhile, heat the oil in a large, deep, frying pan over low heat and cook the anchovies, chilli and garlic for 2min, until the anchovies have melted.
Step 3Add the broccoli and fry for 5-8min, adding 200ml reserved cooking water halfway, or until just tender. Stir in the drained pasta, remaining 200ml reserved cooking water, the lemon zest and juice, Ricotta Salata, watercress and plenty of seasoning.
Step 4Toss to combine and check seasoning. Divide between 4 bowls and serve with extra Ricotta Salata, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
