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Broccoli With Anchovy And Trottole

21st.Century.Chef's picture
Ingredients
  Trottole/Orecchetti / penne pasta 12 Ounce (350 Grams)
  Olive oil 8 Tablespoon
  Garlic 4 Clove (20 gm), crushed
  Anchovy fillets 6
  Cherry tomatoes 10 , halved and roasted
  Broccoli 8 Ounce, roughly chopped (Stalk And Florets, 250 Grams)
  Capers 3 Tablespoon
  Chopped parsley 3 Tablespoon
  Pepper 1⁄2 Teaspoon
  Basil leaves 3 Tablespoon
  Black olives 10 , pitted
Directions

1. Bring a large saucepan of water to the boil, add the pasta and boil for 8-12 minutes or until the pasta is al dente and still has a bite.
2. Heat 2 tablespoons of the oil in a large saucepan, add the garlic and heat gently for 1-2 minutes to release the flavour. Do not allow the garlic to burn or over-brown. Add the anchovy fillets and roasted tomatoes to the oil and cook gently for 2-3 minutes, stirring occasionally. The juice from the tomato will ooze out and the anchovy fillets will disintegrate into the oil.
3. Put the broccoli into a bowl, cover with boiling water and leave to stand for 2 minutes. Drain well and transfer to a bowl of cold water to refresh and stop any further cooking.
4. Add the broccoli to the pan of flavoured oil with the capers and coat in the oil. Drain the pasta and add to the pan with the chopped parsley and toss together.
5. Add the remaining olive oil, the pepper, basil leaves and olives and mix lightly. Serve while piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Anchovy
Interest: 
Healthy

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