Last summer, when I went to Italy, I tried broccoli pasta for the first time and simply loved it. Craving it back home, I found Jamie Oliver’s broccoli pasta recipe, and I was instantly drawn to give it a shot. Read along to learn how this dish became my and my family’s favorite.
The thing I love the most about this dish is that it is made using orecchiette pasta, which has a lovely texture. It is soft in the center and slightly chewy around the edges. Moreover, they look like little ears, which is what orecchiette means in Italian.
Apart from that, what caught my attention in this recipe was the use of anchovies that are again one of my favorite fish. They blend very well in this dish and add a punch of umami and savory flavors.
However, to make this pasta more tasty and healthy, Jamie Oliver calls for the use of broccoli and cheese that I find interesting. It makes me enjoy this pasta guilt free. So, here comes my favorite part of sharing this recipe with you.
I have also mentioned a few tips and tricks, along with some variations that people following special diets can try. So, go through the whole recipe and relish its divine taste.
Equipment Required
- Small Knife: I use a sharp knife to cut the broccoli, as it makes it easier to cut the thick stems and florets.
- Colander: Using a colander to drain excess water is my best bet. You can also use a sieve or a strainer too.
- Large Pan: Cooking pasta in a large pot ensures that it gets enough space to release its starch.
- Saucepan With A Lid: Saucepan will be required to stir fry the ingredients and combine them.
- Grater: A box grater works best for me when I grate cheese as it doesn’t let the cheese spill out.
- Wooden Spoon: I use a wooden spoon to combine all the ingredients smoothly without breaking them.
Jamie Oliver Broccoli Pasta Ingredients and Substitutions
Jamie Oliver Broccoli Pasta Ingredients and SubstitutionsNote : The ingredients used in this recipe will help you make 6 servings. However, you can change the quantity of the ingredients as per your requirements.
- 2 Large Heads Of Broccoli
- 2 Large Cloves Of Garlic
- 8 Anchovy Filets, In Oil: I have also used sardines once instead of anchovies and it tasted yum. Vegans can use miso past or capers as a substitute as well.
- 4 Tbsp Of Butter: You can easily substitute olive oil for butter in any pasta recipe.
- 2-4 Small Dried Red Chillies, To Taste: At times I use paprika to get that kick of spice in my pasta.
- 450 g Dried Orecchiette Pasta: While orecchiette tastes the best, you can also use penne or rigatoni in this recipe.
- Parmesan Cheese: I would recommend you to use freshly grated Parmesan cheese as it melts properly as compared to pre-shredded cheese that comes coated with cornstarch. However, if you don’t find Parmesan, you can use pecorino, feta, cheddar, or goat cheese in this recipe as an alternative.
- Salt To Taste
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 20 Minutes | 30 Minutes |
How To Make Jamie Oliver Broccoli Pasta Recipe
Step 1- In a large pan, bring salted water to boil.
Step 2- Once the water comes to boil, add pasta and cook it al dente, which means that you have to cook the pasta only till it is tender i.e 80% cooked.Anything more than that will lead to a mushy or overcooked pasta. Moreover, stir the pasta once in a while so that they don’t stick to each other.
Step 3- Meanwhile, using a small knife, trim the dark green florets from the broccoli stalks and set them aside. Peel the stalks, trim the dry ends, and discard. Add the broccoli florets to the boiling pasta and let it cook for four minutes.
Step 4-
Step 5- On the other hand, take a saucepan, add half the butter, finely chopped garlic, and chili into the pan.
Step 6 – Next add anchovies and stir it .
Step 7- Then add the finely chopped broccoli stalk to the pan cover in the lid.Let it cook slowly for 8-10 minutes.
Step 8 – Meanwhile drain the cooked pasta and broccoli, saving a little of the cooked water. Toss into the saucepan and remove the pan from the heat.
Step 9 – Season to taste with sea salt and black pepper.
Step 10 – Then add the rest of the butter and finely grate in a handful of Parmesan cheese and mix all the ingredients together with the help of a wooden spoon
.Step 11- Serve it immediately and sprinkle it with some more parmesan cheese to enhance the flavor.
Expert Tips That I Recommend
Expert Tips That I Recommend- I always use freshly grated Parmesan cheese to make my pasta creamier, as pre-grated cheese contains an anti-caking agent that prevents the sauce from getting creamy.
- I cook broccoli in the same water as my orecchiette, which enhances the flavor of my pasta.
- I don’t drain the pasta water completely. Adding the reserved water to the pasta sauce enhances the pasta flavor even more.
- Sometimes, when I have less sauce and more pasta, I add the reserved water to increase its quantity. I also add some heavy cream.
- I saute garlic in butter or olive oil nicely before adding other ingredients as it adds a nice sweet flavor.
- I love experimenting with different cheeses like pecorino or goat cheese to enjoy different flavors.
- To add richness and enhance the flavors of my pasta, I complete the dish with a drizzle of high-quality olive oil.
- Finally, I garnish my pasta with fresh herbs like parsley or basil. They make my dish look good and also add a freshness.
FAQs About Jamie Oliver Broccoli Pasta Recipe
Nutritional Information Per Serving
While this recipe is packed with nutrients and a bunch of flavors, this pasta is fairly high in crabs. Hence, eating it in moderation is what I would recommend.
I have shared the nutritional information of this dish in the table below for your reference.
| Calories | 367 kcal |
| Carbohydrates | 59.4 g |
| Protein | 14.8 g |
| Fat | 9.5 g |
| Saturated Fat | 5.1 g |
| Sodium | 1.3 mg |
| Fiber | 2.4 g |
| Sugar | 3 g |
Recipe Variations For Different Diets
- Vegan Diet: I made this recipe for one of my vegan cousins, and it was a hit! I substituted miso paste for anchovies and used olive oil instead of butter. Since Parmesan cheese isn’t vegan, I opted for cashew nut parmesan, which is easily available in the market. The dish turned out delicious and has become her favorite ever since.
- Dairy-Free Diet: Butter and parmesan cheese might be an issue for people following a vegan diet in this recipe. As mentioned earlier, butter can be replaced by olive oil, and parmesan can be replaced with cashew-nut parmesan.
- Keto-Friendly Diet: People on a keto diet just have to replace butter with olive oil. The rest of the ingredients are keto-friendly.This simple substitution will make the recipe keto-friendly.
- Gluten-Free Diet: The main ingredient, orecchiette, or any pasta, contains gluten. However, this recipe can be made gluten-friendly by replacing orecchiette with any pasta made from a rice or corn base.
Storing And Reheating This Recipe
Storing
- Countertop: At times, when I prepare the pasta ahead of time, I leave it on the the kitchen countertop. However, I would not recommend leaving it on the countertop for more than 2 hours as it can get spoiled.
- Refrigerator: I store the leftovers in an airtight container in the refrigerator, where it typically lasts for up to 4-5 days. However, cooked pasta doesn’t keep up well when frozen.
Reheating
- Stove Top: I usually reheat this pasta on the stove top by sprinkling some water and stirring it at short intervals over medium heat. I also grate some more parmesan cheese to make it creamier while reheating.
- Microwave: After taking the pasta out from the refrigerator, sprinkle a little water on it to loosen it up a bit. Mix well, and then put it in the microwave for a few minutes until heated.
What To Serve With This Recipe
My favorite combination to serve this dish is with toasted garlic bread on the side. But when I make it for guests, I prefer serving it with a side like Caesar salad or sauteed vegetables. Grilled steak also goes well with this recipe.
Moreover, I also like to enjoy this dish completely on its own, but serving it with sides like fried chicken, roasted potatoes, and a simple bread toast also works wonders, giving that crunch to this dish. Other than these food items, I also like to enjoy this broccoli pasta with white wines like Chardonnay, Sauvignon Blanc, and Riesling etc.
Printable Version
Jamie Oliver Broccoli Pasta Recipe
Ingredients
- 2 Large Heads Of Broccoli
- 2 Large Cloves Of Garlic
- 8 Anchovy Filets, In oil
- 4 Tbsp Of Butter
- 2-4 Small Dried Red Chillies
- 450 g Dried Orecchiette Pasta
- Parmesan Cheese
- Salt To Taste
Equipment
- Small Knife
- Colander
- Large Pan
- Saucepan With A Lid
- Grater
- Wooden Spoon
Instructions
- In a large pan, bring salted water to boil.
- Once the water comes to boil, add pasta and cook it al dente, which means that you have to cook the pasta only till it is tender i.e 80% cooked.Anything more than that will lead to a mushy or overcooked pasta. Moreover, stir the pasta once in a while so that they don’t stick to each other.
- Meanwhile, using a small knife, trim the dark green florets from the broccoli stalks and set them aside. Peel the stalks, trim the dry ends, and discard. Add the broccoli florets to the boiling pasta and let it cook for four minutes.
- On the other hand, take a saucepan, add half the butter, finely chopped garlic, and chili into the pan.
- Next add anchovies and stir it.
- Then add the finely chopped broccoli stalk to the pan cover in the lid. Let it cook slowly for 8-10 minutes.
Nutrition
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Conclusion
What began as a love for orecchiette has now become an addiction to this recipe. This Jamie Oliver broccoli pasta has become a staple food at my home. The recipe is simple to follow and easy to cook. All you have to do is to keep the ingredients ready in your kitchen.
However, I have also mentioned substitutes for the ingredients because what is needed is the essence of this recipe to make this pasta dish a big hit at your home. So go ahead and try this pasta dish, and don’t forget to write how it turned out in your kitchen in the comment section below. Until then, Happy Cooking!
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