Monday, October 10, 2011

Pasta with Broccoli (Pasta e broccoli)

Another quick and easy recipie... perfect for a improvised dinner with friends or to prepare a nice pasta dish "in a hurry" at the end of a long working day. Just need a large Broccoli head, anchovy,  chili, fresh or dried, garlic and pasta...of course! This time I use Pennette but best is to use "Orecchiette" a traditional pasta from "Puglia".

Serving 4

350gr Pennette rigate
1 Large head Broccoli, cut into florets
4 Tbs Extra Virgin Olive Oil
3-4 Garlic Cloves
1 red fresh chili or few dried bird chili
1 or 2 Anchovies
4 Tbs Grated Parmigiano Reggiano cheese (Only if you like)
Salt and pepper to taste

Bring a large pot of salted water to boil and add the broccoli florets.

Cook until tender, then remove with a slotted spoon. Add the pasta and cook until al dente, reserving 1 cup cooking water before draining.

In a large skillet heat olive oil over medium heat until shimmering. Add garlic, anchovy and red chili.

 Cook about 1 minute, then add broccoli and toss well in the oil, cooking until completely tender, 1-2 minutes.

Add the pasta into the pan with the broccoli and toss well to coat. Add the reserved pasta cooking water little by little until it creates a sauce that clings to the pasta. Season to taste with salt and pepper. Sprinkle some grated Parmigiano Reggiano cheese (only if you like it) and serve immediately. Buon appetito!

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