FUSILLI WITH BROCCOLI AND ANCHOVIES
This is Italian country cooking at its best, a simple dish that requires few ingredients and very little time. Use the same pot of water that you use to cook the broccoli for the pasta. Then finish the broccoli and anchovy mixture in a pan while the pasta is cooking, and toss the pasta with the sauce right in the pan.
Provided by Martha Rose Shulman
Categories quick, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
- Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
- Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
- Bring water in pot back to a boil and add fusilli.
- While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
- Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
- Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 4 grams
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Casey Kennedy
[email protected]This dish was a disaster! The broccoli was overcooked and the anchovies were way too salty. I would not recommend this recipe.
Abdikadir Yussuf
[email protected]I found this recipe to be a bit bland. I think it could use some more seasoning.
Daliya Begum
[email protected]This dish was a bit too salty for my taste. I think I'll use less anchovies next time.
Peter Dela
[email protected]I wasn't sure how I would like the anchovies in this dish, but I was pleasantly surprised. They added a nice briny flavor that really complemented the broccoli and pasta.
Birkha Darjee
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Owusu Francis
[email protected]I made this dish for a party and it was a huge success! Everyone loved the combination of flavors.
Ibrahim Qureshi
[email protected]This dish was easy to make and very flavorful. I would definitely recommend it to anyone looking for a quick and easy weeknight meal.
Muhamad Bello
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of anchovies, but I'm so glad I did! The anchovies added a subtle salty flavor that really enhanced the dish.
Bafumba Bryan
[email protected]I followed the recipe exactly and it turned out great! The flavors of the broccoli, anchovies, and garlic complemented each other perfectly.
Folayemi Oreofe
[email protected]This dish was a hit with my family! The broccoli was cooked perfectly and the anchovies added a nice salty flavor. I would definitely make this again.