Serving 4
Ingredients:
350gr Pennette rigate
1 Large head Broccoli, cut into florets
4 Tbs Extra Virgin Olive Oil
3-4 Garlic Cloves
1 red fresh chili or few dried bird chili
1 or 2 Anchovies
4 Tbs Grated Parmigiano Reggiano cheese (Only if you like)
Salt and pepper to taste
Bring a large pot of salted water to boil and add the broccoli florets.
Cook until tender, then remove with a slotted spoon. Add the pasta and cook until al dente, reserving 1 cup cooking water before draining.
In a large skillet heat olive oil over medium heat until shimmering. Add garlic, anchovy and red chili.
Cook about 1 minute, then add broccoli and toss well in the oil, cooking until completely tender, 1-2 minutes.
Add the pasta into the pan with the broccoli and toss well to coat. Add the reserved pasta cooking water little by little until it creates a sauce that clings to the pasta. Season to taste with salt and pepper. Sprinkle some grated Parmigiano Reggiano cheese (only if you like it) and serve immediately. Buon appetito!
