The marriage of broccoli and pasta is celebrated daily in Italy. When anchovies and garlic are added to the broccoli with some of its cooking water to make a sauce there is only one option – fresh pasta!
- 500 g broccoli
- 320 g fresh pasta
- 8 garlic cloves, sliced thin
- 60 g anchovies
- 30 ml olive oil
- Salt, pinch
- Water for boiling the broccoli and for cooking the pasta
Cook the broccoli, stem side down in a pot, the water barely touching the florets. Add some salt to the water.
Sauté the anchovies and garlic in a large deep frying pan over a medium heat until the anchovies begin to disintegrate.
Remove the broccoli from the pot, keep the cooking water warm.
Chop the broccoli stems into small pieces, add to the anchovy-garlic mixture, fry until the stems have softened.
Add the florets, mash with a fork, stir into the mixture. Add some of the broccoli cooking liquid, reduce heat, cover and leave to simmer.
Add sufficient boiled water to the broccoli liquid to allow for the pasta to cook.
Add the pasta to the broccoli sauce. Remove the pan from the heat, cover, rest for a few minutes.