EyeItalia

This marvelous recipe is delicious, simple and quick to prepare, perfect for an after-work dinner or when time is short. Even if you don’t like (or think you don’t like) anchovies, they are essential to the sauce and impart a subtle and distinctive flavor. Give them a try!

This pasta is a perfect light dinner, or can be served as a first course with a heartier meal. Flavorful and sure to become part of your dinner reportoire, this is an eyeItalia favorite!

Serves 4-6

• 1 lb. orecchiette ("little ears "pasta) or conchiglie, cooked al dente
• 2 cups fresh, small broccoli florets mixed with broccoli stalks, sliced 1/4 inch thick (the stalks have a wonderful nutty flavor and provide nice texture)
• Salt
• 1/4 cup good olive oil
• 2 tablespoons butter
• 7-8 flat anchovy fillets (drained and chopped)
• Fresh ground black pepper to taste
• A few red pepper flakes (optional, but they add a nice zest)
• 3/4 cup Parmigiano Reggiano cheese, freshly grated
• 1 tablespoon butter

Wash and drain broccoli florets and sliced stalks. Bring 2 quarts of water to a boil, add 1/4 tsp. of salt and broccoli. Cover and cook broccoli at low-medium heat until slightly tender (don’t overcook). Drain broccoli and set aside.

In the meantime, cook pasta according to package directions.

In a large skillet, add olive oil and chopped anchovies and cook over low-medium heat until anchovies have completely dissolved into a paste. Stir occasionally. Add the drained broccoli, the black pepper, and red pepper flakes if desired. Saute the broccoli lightly for 5-8 minutes in the anchovy sauce. Taste and correct for salt if needed.

Add the cooked, drained pasta to the skillet (if your skillet won’t accomodate all of the pasta, return pasta to its cooking pot and pour in the broccoli & anchovy sauce). Add 1 tablespoon of butter and the 3/4 cup grated cheese. Toss all very well until pasta is fully coated and cheese has been incorporated.. Serve immediately.