This is such a go-to dish around my house that I'm having a really hard time believing it hasn't made an appearance here before. I searched the Pasta Recipe Index, the Vegetarian Recipe Index too (even though there's anchovy in here). When it didn't show up in either place I went through the entire four years' worth of blog posts, absolutely certain that I had missed it when compiling the indices.
Well, I didn't. Miss it, that is.
Next I'm gonna find out that I never gave you my meatball recipe.
Phew!
Okay, so in a pot filled with enough well-salted water to cook your pasta (I'm using a half-pound here), boil a couple broccoli crowns until they are soft but still a little firm.
Saute around three garlic cloves, some hot pepper flakes, and a couple anchovy fillets (I used maybe six here, but I like anchovy) until softened but not browned.
When the broccoli is finished cooking remove it from the water using a slotted spoon, add to the saute pan and break up the crowns into small pieces. Turn the heat off, or at most leave it at a very slow simmer. Then cook the pasta in the same water you used for the broccoli. When the pasta is cooked make sure to hang on to around a cup of the water.
Add the cooked pasta to the saute pan, along with enough of the pasta water to moisten things a bit. Turn the heat up to high and incorporate all the ingredients, adding more water as needed.
And that is all there is to it. Some grated cheese on top, of course. But you knew that.
1 comment:
I make it pretty much the same way. No anchovies though but a little more garlic. I also use Cavatelli as the pasta.
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