SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Provided by Sheela Prakash
Categories Dinner Lunch Pasta Broccoli Capers Anchovy Breadcrumbs Garlic Pescatarian Dairy Free Quick & Easy Healthy Soy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
- Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
- Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
- Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
- When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
- Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.
PASTA WITH BROCCOLI AND ANCHOVIES
Okay, so once I discovered the joy of anchovies as part of a sauce, I was hooked! This is from wineloverspage.com. Description included the following memorable quote: "Note well that you'll find no evidence of hairy little fish in the finished dish, and only the most haunting scent of the sea in a rich, salty flavor."
Provided by lecole54
Categories Penne
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the broccoli and cut it into bite-size florets. If you're feeling thrifty, you can peel and slice the "trunk" into bite-size pieces, too, although using florets only makes for an attractive presentation.
- Peel the garlic and mince it fine. Chop the anchovies fine, discarding any excess oil.
- Heat the olive oil in a small saute pan or skillet over medium-low heat and gently cook the minced garlic with a small shake of dried red-pepper flakes (just enough for an accent; you don't want a fiery dish) until the garlic turns translucent and aromatic. Stir in the chopped anchovies and continue poaching gently for a few minutes, stirring until the anchovies dissolve into the oil. Set aside and keep warm.
- Meanwhile, heat a large pot full of lightly salted water and cook the broccoli and pasta together until the pasta is done; at that point the broccoli will be very soft.
- Drain the broccoli and pasta, catching a bit of the pasta water in a measuring cup. Put the broccoli and pasta in a warm serving bowl and toss with the anchovy and garlic oil and, if necessary, a bit of the pasta water to achieve a thick saucy texture. Serve with crusty bread and a salad as a hearty side dish or main course.
Nutrition Facts : Calories 537.8, Fat 26.4, SaturatedFat 4.2, Cholesterol 72.2, Sodium 1135.6, Carbohydrate 56.3, Fiber 7.8, Sugar 5, Protein 22.8
BROCCOLI AND ANCHOVY SAUCE FOR PASTA
Make and share this Broccoli and Anchovy Sauce for Pasta recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook broccoli until tender in boiling, salted water.
- Drain.
- Put back in pan.
- Toss in cream until heated through.
- Season.
- Fry breadcrumbs in butter until golden.
- Add anchovies and cook until heated through.
- Top pasta with the broccoli sauce.
- Sprinkle breadcrumbs and anchovies over.
PASTA SHELLS WITH BROCCOLI & ANCHOVIES
A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
- Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.
Nutrition Facts : Calories 426 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.92 milligram of sodium
BROCCOLI SAUCE FOR PASTA
Make and share this Broccoli Sauce for Pasta recipe from Food.com.
Provided by mandabears
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut broccoli in flowerettes.
- Peel the stems and cut into 1/2 inch pieces.
- Heat oil in pan.
- Add garlic, salt and black pepper.
- Slowly saute garlic until it is slightly brown.
- Add 1/2 cup water.
- Mix water and garlic into a sauce.
- Let come to a boil.
- Add broccoli, cook stirring constantly until broccoli is cooked to almost a mushy stage.
- Add red pepper flakes.
- Puree sauce and serve over pasta.
Nutrition Facts : Calories 175.8, Fat 14.1, SaturatedFat 1.9, Sodium 51, Carbohydrate 11.2, Fiber 4, Sugar 2.6, Protein 4.5
FUSILLI WITH BROCCOLI AND ANCHOVIES
This is Italian country cooking at its best, a simple dish that requires few ingredients and very little time. Use the same pot of water that you use to cook the broccoli for the pasta. Then finish the broccoli and anchovy mixture in a pan while the pasta is cooking, and toss the pasta with the sauce right in the pan.
Provided by Martha Rose Shulman
Categories quick, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
- Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
- Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
- Bring water in pot back to a boil and add fusilli.
- While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
- Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
- Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 4 grams
BROCCOLI WITH ANCHOVIES AND GARLIC
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.
Provided by Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
- Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
- Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
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