Pasta with Broccoli, Anchovies, Chilli and Garlic
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (orecchiette, auricle noodles)
- 1 small broccoli, (cut into florets)
- 4 anchovy fillet (s) (chopped)
- 1 chilli pepper (s), red (small cubes)
- 2 cloves garlic (1 in small cubes, 1 crushed)
- 6 tomato (s), dried in oil (cut into 1cm pieces)
- 4 tablespoon olive oil
- 4 tablespoon meat stock, hot (instant)
- Parsley, fresh smooth
- Salt and pepper, fresh from the mill (black)
Print Recipe
Pin Recipe Instructions
- While the water for the pasta is heating up, cut the ingredients into small pieces. Cook the pasta in salted water until al dente. Cook the broccoli florets for the last 4 minutes.
- In the meantime, heat the olive oil in a large non-stick pan over a low heat. Sauté the anchovies, the chilli pepper, the garlic and the dried tomatoes in it. Pour in the broth and let everything simmer for a few minutes over low heat (!). Only use enough broth that it doesn`t get soupy. It should only create a little liquid. Better to take a little more olive oil. Season with salt and pepper.
- Drain the pasta and broccoli and add 1-2 tablespoons of cooking water to the pan with the oil mixture and mix everything carefully.
- Serve with freshly ground pepper and sliced (not chopped) parsley. If you want, you can also add fresh pecorino cheese over the pasta.
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