Broccoli Orecchiette

This is such a fun and healthy pasta dish that is loaded with broccoli. What is awesome about the recipe is that it uses the entire head of broccoli, stalk and all. Thankfully, my toddler loves cheesy broccoli trees and has a grand time sharing them with his brother, "Have some bocki, buh-buh. Say tank-you!" We like loads of garlic and extra capers so this is a slightly modified version of Jamie Oliver's recipe. (Serves 6-8)

Ingredients

5 oz shredded Parmesan 
1 lrg head of Broccoli
1 (2oz) can of Anchovies in oil
2 tbsp Capers
1 dried Chile
6 cloves garlic, sliced thin
2 sprigs fresh Thyme
1 lb dried Orecchiette 
Olive oil 
Water 
Grated or shaved Parmesan 
Salt and pepper

 

Preparation

1. Cut off all the broccoli florets and set aside. Cut the broccoli stalk in half and put into food processor with a standard blade attachment. Add anchovies, anchovies' oil, capers, peeled garlic cloves, and crumble in dried chile. Pulse to a paste.

2. Put the paste in a large frying pan with 3 lugs of olive oil, 1 cup of water, leaves of thyme, a light scattering of parmesan, and heat on medium heat while stirring occasionally.

3. Put some water in kettle and boil. Cook the dried orecchiette according to package, after about 5 minutes add all the broccoli florets. You may have to add some boiling water from the kettle.

4. When the pasta is done, drain (reserve some cooking water) and add to frying pan with paste. Add two good handfuls of parmesan, a ladle or two of reserved water, and quickly stir and move the pasta around to coat. Add salt and pepper to taste.

5. Serve on a platter with a good drizzle of olive oil and the rest of the parmesan cheese in a dish on the side for folks to scatter over their delicious pasta if they desire.I always need to add a little more salt, but that is just me :)