Spaghetti with Broccoli, Garlic, and Anchovies

By Bostoncook

Ingredients

• Salt
• 1 pound spaghetti
• 4 tbsp olive oil
• 5 anchovy fillets, minced to a paste (2 tsp.)
• 9 medium garlic cloves, minced
• 1/2 tsp red pepper flakes
• 2 pounds broccoli (about 1 large bunch), florets in 1 inch pieces; stalks peeled, halved lengthwise, and in 1/4 inch pieces
• 1/2 cup water
• 3 tbsp chopped fresh parsley leaves
• 2 ounces parmesan cheese, freshly grated (1 cup)

Preparation

Step 1

1. Bring 4 quarts water to a rolling boil in a large pot. Add 1 tbsp salt and the pasta to the boiling water and stir to separate the noodles. Cook until al dente.

2. Meanwhile, combine 2 tbsp of the oil, minced anchovies, garlic, red pepper flakes, and 1/2 tsp salt in a 12-inch nonstick skillet. Cook, stirring constantly, over medium-high heat until fragrant about 3 minutes. Increase the heat to high, add the broccoli and water, cover, and cook until the broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until the water has evaporated and the broccoli is tender, 3 to 5 minutes longer.

3. Drain the pasta and return it to the pot.

4. Add the broccoli mixture, the remaining 2 tbsp oil, the parsley, and cheese to the pasta and toss to combine. Serve immediately.

Notes: This was quite good, but not nearly as garlicky and anchovy-ish as I'd expected. Would use less pasta next time to compensate.