This orecchiette pasta with Romanesco broccoli is based on a traditional recipe from Puglia. It's a very easy and simple Romanesco recipe that is also nutritious and delicious!
Romanesco broccoli is a unique and beautiful vegetable that belongs to the brassica family, which also includes cauliflower, broccoli, cabbage, kale and Brussels sprouts. It is also known as Roman cauliflower and has been grown in Italy since the 16th century.
So, it’s not, as some believe, a cross between a cauliflower and broccoli. The baroque ‘design’ of Romanesco is described as a natural self-similar fractal, meaning it contains the same pattern repeated over and over again in different sizes with each floret looking the same as the whole broccoli!
History
Broccoli is a staple winter vegetable throughout the Italian peninsula. Interestingly, it was the Italians who introduced broccoli to the world. They have cultivated broccoli in Italy for more than 2,000 years. Yet, it was only first introduced to Great Britain in the 1700s and didn’t become popular in the US until the 1920s!
In Italy, Romanesco broccoli is often served as a side dish or as part of a main course. Italians often boil it with oil and vinegar or serve it au gratin with béchamel sauce or fried in batter. One of the most popular Romanesco broccoli recipes is a traditional soup from northern Italy.
Pasta with Romanesco broccoli is also a popular dish in Italy, with a number of pasta recipes featuring this delicious vegetable.
Ingredients
Orecchiette: Is ideal for catching the cheese and Romanesco broccoli bits. For substitutes, consider using fusilli or farfalle; both do an excellent job of holding onto the sauce and the Romanesco broccoli.
Romanesco Broccoli: The star vegetable for its unique taste and beauty. However if unavailable, this dish is also delicious with other broccoli varieties, such as the common Calabrese broccoli or broccoli rabe.
Burrata: Brings a creamy and rich texture to the dish, slightly melting beautifully into the warm pasta. If unavailable, you can use fresh mozzarella.
Anchovy Fillets: Provide a deep umami flavor that melts into the sauce. For a vegetarian version, simply omit it.
Fresh Red Chili or Dried Chili Flakes: Use your favorite red chilies and adjust the quantity to your heat preference.
Extra Virgin Olive Oil: Drizzled for cooking and finishing, it lends a richness that ties the dish together.
Expert Tips
Adjusting the spice level to your preference: Begin by adding a smaller amount of chili to the pan. It's better to be slightly conservative, as it's easier to make the dish spicier than less spicy. Once the Romanesco broccoli recipe is ready, taste and add more red chili flakes if needed. If the recipe is a little too spicy, mix in more burrata.
Perfect Pasta: Cooking pasta to 'al dente' ensures it retains a small bite and isn't mushy. Regularly taste-test your pasta, starting about 1-2 minutes before the package's cooking time to find that sweet spot.
Step by Step Instructions
1) In a large pot of boiling salted water, cook the Romanesco florets for about 10 minutes until firm but tender. Drain, rinse under cold water to preserve the color, and set aside.
2) While the broccoli is cooking, heat extra virgin olive oil in a frying pan or iron skillet. Add chopped garlic, anchovies, and fresh chili pepper. Sauté until the garlic softens and the anchovies melt.
3) Add the cooked Romanesco broccoli to the pan. Cook over low heat until the florets start to break apart slightly. Season with salt and pepper.
4) Bring a pot of water to a boil, add salt, bring to a boil again, and then add the orecchiette. Cook al dente as per the package instructions. Reserve a cup of pasta cooking water before draining.
5) Add the drained pasta to the skillet with the Romanesco broccoli, mixing well. Add a bit of the reserved pasta cooking water if the mixture seems dry, and stir over high heat for a minute.
6) Stir in the burrata pieces, combining gently. The warmth of the pasta will slightly melt the cheese.
7) Serve the pasta hot with an optional dash of extra virgin olive oil.
Storage and Leftovers
Allow the pasta and Romanesco broccoli to cool, and then transfer them into an airtight container. It can be refrigerated for up to 2 days.
To reheat, place the pasta and Romanesco broccoli in a microwaveable bowl. Cover the bowl to help retain moisture and heat on medium for 2 minutes. After mix and reheat in 30-60 second intervals mixing in between until hot throughout.
You can also bake leftovers sprinkled with cheese like parmigiano or vegetarian parmesan on top.
FAQs
Romanesco broccoli can often be found at farmers' markets and specialty grocery stores, especially those that carry a wide variety of produce. It's also becoming more common in larger supermarket chains.
Romanesco broccoli is typically in season during the cooler months, from early fall through late spring. Its peak season can vary depending on your location but aiming for these cooler months will generally yield the freshest Romanesco.
When selecting Romanesco broccoli, look for heads that are vibrant green and firm to the touch, without any brown spots or signs of wilting. The florets should be tightly packed, and the leaves (if still attached) should look fresh and lively.
More recipes you may like:
- Orecchiette with Broccoli Rabe (rapini)
- Ditaloni with purple cauliflower (Broccoli viola)
- Orecchiette pasta with roasted tomatoes
- Orecchiette with braciole (beef rolls)
- Sicilian Broccoli Pasta with Sausage and Chard
If you make this Romanesco broccoli recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Buon appetito!
Pasta with Romanesco Broccoli Recipe
Ingredients
- 14 oz orecchiette
- 1 large Romanesco broccoli or 2 small
- 2 garlic cloves peeled and chopped
- 4 anchovy fillets in olive oil. Drained and cut into small pieces
- ½ fresh red chili (peperoncino) or teaspoon dried flakes
- 5 oz burrata or fresh mozzarella
- 3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- In a large pot of boiling salted water, cook the Romanesco florets for about 10 minutes until firm but tender. Drain, rinse under cold water to preserve the color, and set aside.
- While the broccoli is cooking, heat extra virgin olive oil in a frying pan or iron skillet. Add chopped garlic, anchovies, and fresh chili pepper. Sauté until the garlic softens and the anchovies melt.
- Add the cooked Romanesco broccoli to the pan. Cook over low heat until the florets start to break apart slightly. Season with salt and pepper.
- Bring a pot of water to a boil, add salt, bring to a boil again, and then add the orecchiette. Cook al dente as per the package instructions. Reserve a cup of pasta cooking water before draining.
- Add the drained pasta to the skillet with the Romanesco broccoli, mixing well. Add a bit of the reserved pasta cooking water if the mixture seems dry, and stir over high heat for a minute.
- Stir in the burrata pieces, combining gently. The warmth of the pasta will slightly melt the cheese.
- Serve the pasta hot with an optional dash of extra virgin olive oil.
Notes
Nutrition
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there, why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!
Ellen says
So many pasta dishes, so little time! This orecchiette dish looks fabulous! One I know my family will enjoy.
Jacqui says
Haha! It's true Ellen, there are so many wonderful types of pasta and ways to cook it and not enough time to try them all!I'm trying though!! This dish is really delicious! I'm sure your family will think so!
Stephanie Simmons says
This sounds amazing! I love broccoli and I love pasta so this is the perfect combination of flavors!
Jacqui says
Thank you so much Stephanie! Yes this is a great combination. I love Romanesco broccoli!
Mireille E Roc says
I love all of the historical notes you give in your posts and this pasta looks so good!
Jacqui says
Thank you dear Mireille! I love researching food history and sharing it so I'm happy to hear you like it!
Kari Heron says
First of all I LOVE Orecchiette pasta. As you may be able to tell by now will all the comments I Have shared on your blog, I love hearty pastas. Romanesco is very beautiful. Have not cooked much with it but it is a delight to use in food stlying. Burrata is my bae and anchovies make everything better. Love the sound of this simple umami-loaded dish. Wish I could find burrata in Aruba. Miss living on the other side of the pond for LOTS of food laden reasons.
Jacqui says
Thank you Kari, I'm with you when it comes to orecchiette. Such a great pasta. Wow you live in Aruba! I'd love to visit one day!
Mirlene says
The dish looks very tasty. I love the simplicity of this dish. Pasta is always an ultimate comfort food. Very interested in trying this dish.
Linda says
Oh my! This sounds so amazing and totally one bowl of goodness. Anchovy does a special touch to this dish and broccoli rabe....it's been a while since I had it. Yum!
Catherine Brown says
Oh my goodness goodness, YUM! Orecchiette is one of my favorite pastas to make... their shallow depression hold just enough sauce to be perfect. I'm hoping my Romanesco broccoli grows well this year so I can try this!
Adriana Lopez Martin says
Romanesco broccoli is so much fun to use is so many ways. Like the fact you are using it with orecchiette that is one of my favorite short kinds of pasta. Need to make it this weekend!
Michelle says
Every recipe of yours I just want to pack up and head to Italy, my kids love pasta so I will give this a go this weekend!
Karyl Henry says
I love the simplicity of this dish! Orecchiette is one of my favorite pasta shapes. I live in a small town, so the chance of finding Romanesco broccoli is about 1% LOL so I'll be making this with regular broccoli
Amanda says
Ohhh, orecchiette is one of my favorite pasta shapes, and I'm obviously obsessed with burrata. I was just thinking a good pasta dish this weekend sounds delicious, so I'll have to give this a try!
Gloria says
I have not met a pasta dish (except squid ink) that I did not love. This sounds delicious. Love the shape of the noodles, and romanesco is such a cool ingredient to work with, not to mention delicious too. Sounds like a great pasta dinner to me.
Stine Mari says
I didn't know broccoli came from Italy, and not popular in the US before the 1920s, that is so interesting! This dish looks amazing, I am going to find burrata now!
Kelly Anthony says
I have never seen or heard of romanesco broccoli but its so cool looking. I would love to try the broccoli and this orecchiette pasta dish!
Jacqui says
Romanesco broccoli really is amazing not only because it looks fabulous but it tastes really good too! I hope you'll get to try it Kelly!
rebecca says
I still haven't tried romanesco broccoli, that needs to change soon! this looks delicious
Jacqui says
Romanesco broccoli is really good Rebecca! I'm sure you'll agree once you try it! Thanks for stopping by!
Demeter says
Pasta dinners are such a great go-to family favorite! This one looks fantastic!
Jacqui says
Thank you Demeter! Yes pasta is a family favourite all over the world! And there are so many wonderful types of pasta and yummy ways to cook it too!
Danielle Wolter says
I am i love with anchovies so I'm sold on this dish. Plus I love that you added burrata!
Jacqui says
Thanks so much Danielle! I love love burrata and anchovies too! Using them together with the amazing Romanesco broccoli makes this recipe a really winner!
Sandhya Hariharan says
Love easy pasta recipes for dinner and this orecchiette pasta with romanesco broccoli is surely a winner.
Jacqui says
Grazie Sandhya! Yes, this is actually a pretty easy dish to make and so delicious too!
kim says
Such a pretty dish and so much flavor! Will be making this for my family soon!
Jacqui says
Thanks Kim! I'm sure your family will love this dish as much as we do!