Luca’s Pasta Sauce

Luca’s sauce for Orecchiette

Firstly select a fresh head of broccoli , wash, then cut the stem off under the water in a large bowl. Reason,  the broccoli draws in the water and makes it extra crunchy.

250 grams, half a packet, of Orecchiette Caserecce. The best pasta to use for this dish as there is a lot of surface for the sauce to cling to.

In a large shallow saucepan, gently heat a good dash of,  at least to cover the bottom of the pan, VIRTUO extra virgin olive oil, and cook slowly 4 to 5 finely chopped cloves of garlic.

Do not let the garlic burn,  if necessary add a dash of water.

Meanwhile chop half a bottle of anchovies with at least 2 tablespoons of capers. Fret not the amount of anchovies, they melt into the sauce giving it that amazing umami taste.

Add to the garlic, remember, gentle,  cook this dish with love in your heart.

Chop the broccoli, minus the main stem, finely,  and add to the pan,  probably you will need to add a little more VIRTUO.

Again, slowly.  Now you can add what you wish.  Whole pitted olives, some baby tomatoes cut in half, many sprigs of parsley, chopped.

Try to time the cooking of the sauce with the end time of the pasta, so that the pasta can be added immediately after draining to the sauce.

Now is the time to add the orecchiette to a large pot of salted boiling water,  bring to the boil, turn down to a gentle rolling boil.

Cook for 13 to 15 mins, if the package says 15 mins, start tasting after 13, you really want this to be al dente, quite a bit, so the end dish is almost ’chewy’.

When cooked drain and toss into the sauce, mixing well to thoroughly dress the pasta,  more VIRTUO as necessary,  serve in bowls,  and watch the smiles spread.

The final dish should have a crunch of the broccoli and the chewiness of the pasta.