In the Kitchen with Cassandra Wardrope: Broccoli Pasta

Welcome to STYLE Canada’s series In the Kitchen with Cassandra Wardrope. In this series, we’ll feature weekly recipes of some of the most delicious meals you have yet to try! If you’re as much as a foodie as we are, we know In the Kitchen will become your new favourite series for tasty, easy recipes you can simply create at home. Check out more of Cassandra’s recipes by following her journey @tomato__tomatoe.

Broccoli Pasta with Breadcrumbs and Parmesan Crumble

Broccoli pasta with orecchiette is an Italian classic, it’s so simple but packed with flavor from the anchovies, garlic and chillis. Cooking the broccoli with the pasta makes this an easy dinner that uses minimal pots and pans. What I love about this dish is how the broccoli breaks down into the sauce making it into a creamy delicious meal. The breadcrumbs on top are a must and elevate this simple yet satisfying dish.

Ingredients

1 head of broccoli, chopped

2 shallots, diced

5 cloves of garlic, minced

2 anchovy fillets

½ cup of pasta water

1 cup of stale or day old bread

½ parmesan

¼ cup olive oil plus more for garnishing

¼ tsp chilli flakes

Directions:

• Fill a large pot with water and salt (salty like the sea). Bring to a boil. Once the water has come to a boil, add pasta and broccoli. Cook the pasta for two minutes less than the package says.
• Heat a large dutch oven to medium low and add olive oil. Once the pan is hot, add shallots, garlic, anchovy and chilli flakes. Season with salt. Let this cook until fragrant and the anchovy begins to dissipate. This should take 5-8 minutes. Turn the pan to low if things are cooking too fast.
• Remove ½ cup of pasta water and set aside. Once the pasta and broccoli are ready, remove them from the pot with a large slotted spoon or a spider and add directly to your dutch oven. Add in your pasta water and mix the pasta until it’s coated in the sauce. You will notice that the broccoli will start to break down and it will turn the sauce green. Off the heat, drizzle with olive oil and cheese and mix the pasta.
• Once the pasta is plated, top with breadcrumbs, parmesan and a drizzle of olive oil.

To make the breadcrumbs

Heat your oven to 400 degrees. Cube up your stale bread and toss them with a drizzle of oil, salt and pepper. Spread these on a baking sheet and cook in the oven until golden. This should take 10-15 minutes. Once they are cooked put them in a bowl to cool. Once cooled, add them to a bag that has a seal and smash them with a meat tenderized until they turn into breadcrumbs.