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Food & Drinks

Broccoli-Anchovy Fettuccine

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Broccoli-Anchovy Fettuccine

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.

About the author

Julia Albert

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