The broccoli florets are boiled together with the pasta, while the tender parts of the stems are sautéed with chili and anchovies.
Is it delicious? You simply have to try it!
- 1 small head of broccoli
- 2 garlic cloves
- 3–4 anchovies
- 1 small dried chili pepper
- butter
- olive oil
- 250 g fusilli pasta (can be substituted with orecchiette or penne)
- sea salt
- Parmesan
Cut the broccoli florets into 2-3 pieces and set them aside.
Chop the tender parts of the stems finely. In a pan, heat olive oil and butter. Add the chopped broccoli stems, finely chopped garlic, chili, and anchovies. Cover with a lid and cook over low heat for 5-8 minutes — just as long as it takes to cook the pasta.
In salted boiling water, add the pasta and broccoli florets.
Delicate types of pasta (like egg-based orecchiette) may even take on a slight green hue. Drain the water, leaving a small amount in the pot. Mix the pasta and broccoli with the sauce prepared in the pan. Add a bit more butter.
Stir well, plate, and sprinkle with Parmesan.
*The iCook cookware set for the photo recipe is provided by Amway.
Cut the broccoli florets into 2-3 pieces and set them aside.
Chop the tender parts of the stems finely. In a pan, heat olive oil and butter. Add the chopped broccoli stems, finely chopped garlic, chili, and anchovies. Cover with a lid and cook over low heat for 5-8 minutes — just as long as it takes to cook the pasta.
In salted boiling water, add the pasta and broccoli florets.
Delicate types of pasta (like egg-based orecchiette) may even take on a slight green hue. Drain the water, leaving a small amount in the pot. Mix the pasta and broccoli with the sauce prepared in the pan. Add a bit more butter.
Stir well, plate, and sprinkle with Parmesan.
*The iCook cookware set for the photo recipe is provided by Amway.
