Orecchiette with Broccoli and Fried Bread Crumbs


Orecchiette with Broccoli and Fried Bread Crumbs
Quick and easy, vegetarian, seasonal and tasty. This pasta recipe has it all.

This Orecchiette with Broccoli and Fried Bread Crumbs Recipe is a quick and easy pasta dinner. Orecchiette is a small, round pasta with a concave shape that means “little ears” in Italian. The Fried Bread Crumbs are full of flavour and crunch, adding an exciting element to your pasta.

Orecchiette with Broccoli and Fried Bread Crumbs Recipe

Serves 4


3 thick slices Italian ciabatta 
or sourdough bread, 
roughly chopped

1 tbsp olive oil

20g butter

1 long red chilli, deseeded, 
finely chopped, or ½ tsp 
dried chilli flakes

2 heads broccoli (500g), 
florets removed

500g orecchiette

extra-virgin olive oil, to serve

½ cup finely grated parmesan


Place bread into a food processor and process until coarse breadcrumbs form (you will need 
1 cup). Heat oil and butter in a non-stick frying pan over a medium heat. When butter has melted and is sizzling, add breadcrumbs and chilli.

Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a bowl and cool. Season with salt and pepper.

Cut broccoli florets into small pieces and place into a bowl. Cover with boiling water and stand for 2 minutes or until just tender. Drain.

Cook orecchiette pasta in a large saucepan of boiling, salted water, until just tender as per packet instructions. Drain and return to pan.

Add broccoli and breadcrumb mixture. Toss until well combined. Spoon pasta into serving bowls. Drizzle with oil.

Top with grated parmesan and serve.


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