Spaghetti coi Broccoli
Region: Italy, Apulia
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
Although this preparation is described as from the region of Apulia, the heel of the Italian boot, it is a popular dish throughout southern Italy and a famous way of using broccoli. The broccoli can be cooked with the pasta to make it a simple recipe. The flavoring based on the anchovies, garlic, and olive oil elevate this dish to something memorable.
Yield: Makes 4 servings
Preparation Time: 25 minutes
6 tablespoons extra-virgin olive oil
2 large garlic cloves, very finely chopped
8 salted anchovy fillets, rinsed and finely chopped
1 dried red chile, crumbled or 1/2 teaspoon red chile flakes
2 pounds broccoli, stalks scraped and trimmed, cut lengthwise into thin matchsticks, florets broken into smaller pieces
3/4 pound spaghetti
1. In a large skillet or flame-proof casserole, heat the olive oil with the garlic, anchovies, and chile over medium heat, stirring until the anchovies melt, about 1 minute.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly, then add the pasta in handfuls. After 6 minutes add the broccoli. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until the pasta is al dente. Drain without rinsing. Transfer the pasta to the skillet and toss well with the sauce. Serve immediately.
Variation:
Note:
Posted: 12/23/2006
