
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
The secret to this otherwise plain dish are the anchovies--without them it is entirely lacking as they provide the salty kick needed. When I first made this dish it was just my then young son Ali and I eating and we gobbled it up without talking. I was thinking how good it was, and Ali must have been thinking the same because he said "this is really good." And I said, "I was thinking the same thing." When my younger son Seri was little he told me that this preparation was the only way he wanted to eat broccoli.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
3/4 pound farfalle
1 pound broccoli, stems cut off and quartered lengthwise then cut up into 1-inch long pieces, florets broken into small pieces
8 salted anchovy fillets, rinsed and chopped
1 garlic clove, very finely chopped
3 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
1. Bring
a large pot of water to a rolling boil, salt abundantly then cook the pasta,
stirring occasionally. After 5 minutes add the broccoli stems and a few minutes after that the broccoli florets and continue cooking until the pasta is al dente, about anotheer 5 to 6 minutes. Drain without rinsing.
2. Transfer the pasta to a serving bowl and toss the pasta and broccoli with the anchovies, garlic, olive oil, and black pepper. Serve immediately.
Variation:
Note:
Posted: 12/23/2006