Orecchiette is my favourite type of pasta and this recipe looks devine. I have modified it to remove the anchovies. For the original recipe (by Adelaide Lucas) go to Gourmet Traveller.


  • 400g dried orecchiette (you can also buy this fresh from the supermarket)
  • 400g broccoli, cut into small florets and stems thinly sliced
  • ¼ cup olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 small red chilli, thinly sliced
  • 1 lemon, juiced and finely grated rind
  • 35 gm (¼ cup) slivered almonds, toasted
  • parmesan cheese, finely grated


  1. Cook orecchiette in boiling salted water for 5 minutes, add broccoli and cook until pasta is al dente and broccoli is falling apart. Drain and keep warm.
  2. Meanwhile, heat olive oil in a large frying pan over medium heat and add onion, garlic, chilli and lemon rind. Cook for 5 minutes or until soft. Add to pasta with lemon juice and almonds, toss, season to taste and serve with finely grated parmesan.

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