Orecchiette with Tenderstem Broccoli, Chilli, and Garlic

A Puglian Masterclass in Simplicity

There is a beautiful philosophy at the heart of Southern Italian cooking: cucina povera—the kitchen of the thrifty. It is the art of transforming a handful of humble, everyday ingredients into a meal that feels like a celebration.

Nowhere is this truer than in Puglia, the sun-drenched heel of Italy’s boot, and the birthplace of orecchiette. Meaning "little ears," this unique, cup-shaped pasta is traditionally handmade by local nonnas on wooden tables lining the streets of Bari.

Today, we are bringing a slice of Puglia to your kitchen with a classic mid-week recipe that relies entirely on simple pantry skills. By cooking Tenderstem broccoli down until it practically melts, you create a vibrant, emulsified sauce infused with garlic and a fiery kick of chilli. It is fast, fresh, and deeply satisfying... and a firm Carluccio's team favourite!

Why Orecchiette?

The shape of your pasta matters. Orecchiette features a rough, textured exterior and a distinct dome shape with a thinner centre and thicker ridges. This creates the perfect little vessel designed to scoop up the finely chopped broccoli florets, garlic bits, and pools of chilli-infused olive oil with every single bite.

The Ingredients (Serves 4)

• 400g Premium Orecchiette Pasta (available in our online deli)

• 300g Tenderstem Broccoli, ends trimmed

• 4-5 tbsp Extra Virgin Olive Oil (choose a robust, fruity oil for the best flavour)

• 3 Garlic Cloves, thinly sliced

• 1 Fresh Red Chilli, finely chopped (adjust to your heat preference)

• Sea Salt and freshly cracked Black Pepper

• Freshly grated Pecorino Romano or Parmesan to serve (optional)

The Method

1. Prep the Broccoli

To get that authentic, melting texture, slice your Tenderstem broccoli stems into small, bite-sized coins, leaving the delicate florets whole or halved. This ensures the stems cook down entirely into the sauce while the florets retain just enough texture.

2. Cook the Pasta and Greens Together

Bring a large pot of heavily salted water to a rolling boil. Drop in the orecchiette. Because we want the broccoli to soften beautifully, add the chopped stems and florets directly into the boiling water with the pasta for the last 5 to 6 minutes of cooking time.

3. Create the Aromatic Base

While the pasta and greens bubble away, heat the extra virgin olive oil in a large pan over medium-low heat. Add the sliced garlic and chopped chilli. Cook gently for 2 to 3 minutes, being careful not to let the garlic brown, as burnt garlic turns bitter. You want the oil to become beautifully fragrant and tinted by the chilli.

4. Toss and Emulsify

Before draining, reserve a large mug of the starchy pasta water—this is your secret weapon. Drain the pasta and broccoli, then tip them directly into the pan with the chilli and garlic oil.

Turn the heat up to medium and toss vigorously. Splash in a few tablespoons of the reserved pasta water. As you stir, the starch from the water and the oil will marry together, creating a glossy sauce that coats the pasta, whilst the tender broccoli breaks down to fill the "little ears."

5. Serve

Season generously with sea salt and cracked black pepper. Divide into warm bowls, finish with a final drizzle of premium extra virgin olive oil, and top with a dusting of Pecorino Romano if desired.

Chef’s Tip: Want to add an extra layer of traditional Puglian depth? Pop 3 or 4 oil-packed anchovy fillets into the pan with the garlic and chilli. Let them melt completely into the oil before adding the pasta—it adds a rich, savoury umami bassline without tasting fishy at all.