Black Pepper Pasta With Olive Oil And Broccoli Sauce
|Olive oil||1⁄2 Cup (8 tbs)|
|Flat anchovy fillets||6 , hopped coarse|
|Fresh broccoli||1⁄2 Bunch (50 gm), cut into 1-inch florets and cooked al dent|
|Freshly ground black pepper||To Taste|
|Black pepper pasta||3⁄4 Pound|
|Freshly grated cheese||1⁄2 Cup (8 tbs) (Half Romano And Half Parmesan)|
1. In a large skillet add the olive oil and the anchovies. Cook together until the anchovies combine with the oil; use a wooden spoon to dissolve the anchovies.
2. Add the broccoli florets and the pepper and saute over moderate heat for 5 minutes. Check and adjust salt seasoning if necessary.
3. Cook pasta until al dente, drain well, and return it to the pot in which it cooked. Add the butter and toss lightly. Add the olive oil and broccoli mixture and toss again. Add the cheeses and toss once more.