Inspired by a traditional dish from Puglia in Italy, this pasta dish is bursting with flavor. This recipe was shared with us by Gillian.
Optional extras:
You could use other pasta shapes, e.g. rigatoni or penne if you can’t find orecchiette.
To make a pescatarian version of this dish, you can boost the flavor by adding some anchovies which are rich in Omega-3 fatty acids. (Make sure you buy the ones in olive oil).
Whilst the broccoli and pasta are cooking, take 6 anchovy fillets from a tin/jar and pat them with kitchen paper to remove the oil. Grind them into a paste with a pestle and mortar. Add the lemon zest and lemon juice and mix until smooth, before adding to the broccoli pan in step 4.