Friday, July 18, 2008
The distinctive flavor of fresh broccoli combines well with that of anchovies in this easy but different pasta sauce. Recipe serves 4-6 as a light meal.
1 pound (500 g) broccoli, cut into florets
4-6 anchovy fillets, drained
3 garlic cloves, peeled and thinly sliced
1/2 cup olive oil
1/2 teaspoon freshly chopped chili
Ground black pepper to taste
12 1/2 ounces (400 g) pasta of choice
1. Cook broccoli florets in boiling water for 1-2 minutes, ensuring they are still crisp.
2. In a fry pan heat the oil. Cook anchovy fillets and garlic slivers, stirring until anchovies disintegrate. Add the chili and stir. Add cooked broccoli and pepper.
3. Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add sauce. Mix carefully and serve.