Total 20 min; Serves 6
- 12 oz. fettuccine¼ cup extra-virgin olive oil
One 2-oz. can anchovy fillets, drained and chopped
4 small garlic cloves, minced
1 lb. broccoli, cut into small florets, stems peeled and coarsely shredded
¼ cup chopped hot Peppadew peppers
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
¼ cup chopped flat-leaf parsley
1. In a large pot of salted boiling water, cook the pasta just until al dente. Drain, reserving 1 cup of the cooking water.
2. In a large, deep skillet, heat the olive oil. Add the anchovies and garlic and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the broccoli florets and stems and cook for 2 minutes, stirring occasionally. Add ½ cup of the reserved pasta water, cover and cook until the broccoli is tender but still bright green, about 2 minutes. Mash the broccoli coarsely.
3. Add the pasta, Peppadews and the ½ cup of Parmigiano to the skillet and toss. Add the remaining ½ cup of pasta water and cook, tossing, until the pasta is coated with a light sauce, about 2 minutes. Stir in the parsley and serve in bowls, passing extra Parmigiano on the side.
Wine Tangy, medium-bodied Sauvignon Blanc.