Orecchiette with broccoli, olives and pistachios

by Leah Halmagyi


  • 400g orecchiette pasta
  • 2 heads broccoli, cut into florets
  • 4 anchovy fillets, chopped
  • 2 Tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 6 cloves garlic, minced
  • ½ cup black olives, chopped
  • sea salt flakes and freshly-milled black pepper
  • ¼ cup pistachios, toasted and chopped
  • ½ cup Pecorino, finely grated
  • ½ bunch oregano leaves


1 Cook the pasta in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well.
2 Meanwhile, blanch the broccoli until tender, then refresh in iced water. Fry the anchovy fillets in olive oil for 3 minutes, until they begin to fall apart, then add the onion and garlic and cook for 2 more minutes. Mix in the broccoli and olives, season with salt and pepper, then toss in the pasta, pistachios, Pecorino and oregano.

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