- Portion size 4 servings
- 5 cups fusilli pasta
- 5 cups orecchiette pasta
- 4 cups broccoli florets
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic minced
- 1 pkg anchovy fillet chopped
- 1/4 teaspoon pepper
- 3/4 cups fresh bread crumbs
- 1/2 cup freshly grated Parmesan cheese
Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) salt ; 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.