Sicilian Broccoli Orecchiette


This is a quick and delicious pasta dish from Chef Chris Brown, infused with the bold flavours of Sicily. Orecchete is a small, cup-shaped pasta perfect for holding onto the sauce.

Sicilian Broccoli Orecchiette


1 large head broccoli, cut into florets
1 small onion, sliced
2 cloves garlic, roughly chopped
2 anchovy fillets, roughly chopped
1 pinch, chili flakes
15 black olives, roughly chopped
2 tbsp capers
1/2 cup dry white wine
1/4 cup pecorino cheese, shaved
2 tbsp fresh breadcrumbs
3 tbsp extra virgin olive oil
to taste salt and pepper
450 g (1 lb) orecchiette pasta
2 tbsp chopped mint


  1. Bring a large pot of salted water up to a boil.
  2. Heat a large saucepan to medium high heat. When hot add olive oil, sliced onions and chili, cook for 2-5 min
  3. Add garlic and broccoli, cook for an additional 2 min
  4. Add wine and reduce for 5 min. Turn heat off
  5. In the large pot cook pasta for 10 min, or until to preferred doneness. Strain  pasta, and add to the broccoli.
  6. Turn heat on high. Add anchovies, capers and olives. Adjust seasoning if needed. Stir and plate.
  7. Sprinkle mint, breadcrumbs and pecorino over the platted pasta and drizzle some good olive oil to finish the dish!

Yield: 4 servings


Also on CBC