Broccoli & Anchovy Pasta

Instructions

1. Prepare Broccoli and Aromatics

   15 min hands-on

   • Trim and discard tough ends of the broccoli stalk. Chop broccoli into chunks and pulse in a food processor until finely minced.
   • Peel and mince garlic cloves. Thinly slice sun-dried chile peppers. Grate parmesan cheese and set aside. Chop fresh parsley for garnish.

2. Boil the Pasta

   2 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil. Cook whole grain pasta until slightly undercooked, just shy of al dente. Reserve some pasta cooking water before draining.

3. Cook Aromatics and Anchovies

   4 min hands-on

   • Heat olive oil in a large frying pan over medium heat. Add minced garlic, sliced chili, and drained anchovies. Cook for 3-4 minutes, breaking anchovies apart until dissolved into the oil.

4. Add Balsamic Vinegar

   2 min waiting

   • Pour in balsamic vinegar and let it cook off completely to concentrate the flavors.

5. Cook the Broccoli

   2 min hands-on6 min waiting

   • Add minced broccoli to the pan and stir to combine. Cook for 6-7 minutes over medium heat until broccoli softens and becomes spreadable. Add a splash of reserved pasta water if needed.

6. Combine Pasta and Sauce

   3 min hands-on

   • Transfer partially cooked pasta to the pan with the broccoli mixture. Add reserved pasta water to loosen the mixture. Toss to coat pasta, cooking until al dente and sauce clings to noodles.

7. Add Parmesan and Season

   1 min hands-on

   • Remove pan from heat. Stir in most of the grated parmesan until it melts into the sauce. Adjust seasoning with salt and black pepper. Add pasta water if sauce appears dry.

8. Plate and Garnish

   2 min hands-on

   • Divide pasta among plates. Sprinkle remaining parmesan on top and garnish with chopped parsley. Serve immediately.
   • Cooking tips:
   • For a smoother sauce, cook broccoli longer and mash it further using the back of a spoon.
   • Use fresh, high-quality parmesan cheese for maximum flavor impact.
   • To control spice levels, adjust the amount of sun-dried chile used or remove the seeds for less heat.
   • Always reserve pasta water before draining—it’s essential for creating a cohesive sauce.
   • Toss the pasta continuously in the pan to ensure even coating and emulsification.