A rich green pasta sauce made with fresh broccoli and enriched with butter and anchovies covers these lovely ‘little ears’ of pasta or orecchiette. We’re using Giuseppe Pasta from Italy. It is made by a family passionate about pasta and who still use bronze dies, or shaped nozzles, to extrude their pasta. This gives a rougher surface so more sauce can cling to the pasta. You can remove the butter and anchovies if you want a vegan version. You can add capers and even use stock to add more body and flavour to the sauce.
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