This recipe is so easy.
And if you're a garlic lover, this is the recipe for you.
If you're like me and have reservations about anchovies, don't worry.
Anchovies give off a salty flavor and that is all you will taste.
I bet if you didn't read it was in the recipe, you wouldn't even know.
So, give it a try.
1 bunch broccoli (I used 16 oz. frozen broccoli and cauliflower)
1 pound pasta (I used large shells)
2 Tbs. EVOO
8 garlic cloves, very thinly sliced
6 anchovy fillets, chopped or 1 Tbs. anchovy paste
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 cup grated Parmesan cheese
Cut broccoli into small florets, chop stems (or defrost frozen vegetables)
In a large pot of boiling, salted water, cook broccoli until tender-crisp, about 2 minutes (if using frozen, follow the package directions).
With a slotted spoon, transfer to a bowl of ice water.
Drain and set aside.
In the same pot, cook pasta according to directions.
Reserving 1/2 cup of cooking liquid, drain and return to pot.
Meanwhile, in a nonstick skillet, heal oil over medium heat.
Fry garlic, anchovy paste, pepper flakes, and salt until garlic is fragrant, about 2 minutes.
Add broccoli to skillet, cook until heated through and garlic begins to turn golden, about 2 minutes.
Add pasta along with the reserved cooking liquid, toss to coat.
Serve sprinkled with Parmesan cheese.
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