Wednesday, June 8, 2011

Pasta with Savory Broccoli Sauce

I have to admit, I was a bit worried when I decided to make this because it has anchovy in it, which I hate. But really, it was quite all right. The sauce was lightly salty, and the bits of crushed red pepper made an interesting variation. It wasn't fantastic, though. And if I did make this again, I'd be sure to serve it with a slotted spoon so the extra liquid gets left behind: pasta swimming in its own sauce is not nearly as fun as it sounds.

6 cups cold water
1 medium broccoli crown, cut into small pieces
1/4 cup (about 20 g) dry whole wheat penne or other pasta (I used multi grain fusilli)
1 large-ish clove of garlic
1 heaping teaspoon salt
1 tablespoon extra-virgin olive oil
1 anchovy
crushed red pepper, to taste
Parmesan or other grated cheese, to garnish

you'll also need:
a pot that can hold 6 cups of water with some room to spare
medium skillet or wok
pasta strainer
spoon for stirring
slotted spoon

1. put your 6 cups of water and your salt into the pot and bring to a boil over high heat. Add your broccoli and cook for 1 to 2 minutes, until bright green but stalks are barely tender. Scoop them out with a slotted spoon and set them aside.
2. put your pasta into the same pot of water and cook until done, but firm. When it's done, drain it.
3. meanwhile, heat the oil over medium-low heat in the skillet. Add garlic and cook until golden brown.

4. add the anchovy and 1/3 cup of the pasta water. Stir until anchovy dissolves (breaks up into tiny pieces).
5. stir in the broccoli. Cover and simmer until broccoli is tender and some of the liquid has evaporated.
6. when the sauce is ready, stir in the pasta. Serve your pasta with the slotted spoon, leaving the excess liquid behind. Season with the crushed red pepper and the cheese.

I got this recipe from Serves One cookbook, but I changed some of the measurements a tiny bit. Like no one needs to eat 2 cups of cooked pasta at a single meal, thank you.

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