Fusilli with Broccoli, Garlic and Anchovies
Servings: 4
Ingredients:
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5 cups (1.25 L) fusilli or orecchiette pasta (12 oz/375 g)
4 cups (1 L) broccoli florets
1/3 cup (75 mL) extra-virgin olive oil
4 cloves garlic, minced
1 pkg (50 g) flat anchovy fillets (about 8), chopped
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) fresh bread crumbs
1/2 cup (125 mL) freshly grated Parmesan cheese
Preparation:
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Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) sa< bring to boil. Add pasta; cook for 8 minutes. Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm. Drain well and return to pot.
Meanwhile, in skillet, heat oil over medium-low heat; cook garlic, stirring occasionally, for 3 minutes. Stir in anchovies and pepper until anchovies are dissolved. Fill pasta bowls with hot water to warm.
Add anchovy mixture, bread crumbs and half of the Parmesan to pasta mixture; toss to coat. Empty bowls, spoon in pasta. Sprinkle with remaining cheese.
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