Orecchiette With Broccoli Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is one of the tastiest ways to perpare broccoli (for a side dish, leave out the pasta). Don't let the anchovies scare you: because they're chopped so fine they melt into the sauce, leaving just a hint of briny flavor that's a perfect complement to the herby broccoli. Ingredients:
1 head broccoli, cut into large chunks (4 cups) |
4 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
2 anchovy fillets, minced |
1/4 teaspoon kosher salt |
2 cups orecchiette |
2 tablespoons olive oil |
1/4 cup chicken broth |
1/2 cup freshly grated romano cheese |
1 lemon wedge |
Directions:
1. Over hight heat, bring a large saucepan filled with salted water to a boil: add broccoli and cook 5 minute or until tender.
2. Using a slotted spoon, transfer broccoli to a cutting board; chop finely.
3. Bring the water back to a boil.
4. Meanwhile, on a clean portion of the cutting board, mince and mash garlic, pepper flakes, anchovy fillets and salt together.
5. Cook pasta in boiling water according to the package directions; drain.
6. While pasta cooks, in a large skillet over med. heat, cook garlic mixture in oil for 2 minute until fragrant and slightly golden.
7. Add broccoli and chicken broth and cook, stirring, 1 minute.
8. Drain pasta well and add to broccoli mixture.
9. Add cheese and spritz with lemon; toss to coat. Taste and season with salt and pepper if desired.
|
|