Pasta with Anchovies and Broccoli

52 min
0 People
52 min
INGREDIENTS for 0 people
  • ⅝ lb ditalini rigati (durum wheat short pasta)
  • 1 cup broccoli , boiled
  • 1 tablespoon olive oil
  • 1 sprig parsley
  • 1 clove of garlic , smashed
  • black pepper , or pink pepper
  • 12 desalted anchovies
  • 1 tablespoon dry white wine
  • 4 tablespoons breadcrumbs , roasted
  • 12 black olives , cut into pieces

This dish is prepared over low heat. Rub the garlic over the bottom of the pan, brown it in warm oil and as soon as it begins to color, add the parsley and small pieces of anchovy fillets. Dissolve the anchovies in the oil, crushing them with a wooden spatula, and paying attention that they do not burn. Pour in the white wine and stir until it has almost evaporated. Add the broccoli and stir very gently so they do not turn into a green cream. Look for the garlic and eliminate it. Add ground black or chilli pepper and mix the pasta – cooked “al dente” and drained – with the dressing. Mix very gently for a few minutes so that the pasta gains flavor taking care it remains “al dente”. Serve immediately on pre-heated plates and finish off by dressing with some spoonfuls of toasted bread crumbs and a generous helping of chopped black olives.

First courses
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