Broccoli & Anchovy Wheat Pasta

Instructions

1. Prepare the Broccoli

   5 min hands-on10 min waiting

   • Fill a large pot with water and season it generously with salt until it tastes pleasantly salty. Bring the water to a boil.
   • Separate the broccoli florets from the stalks. Halve larger florets, leaving smaller ones intact.
   • Peel the tough outer skin from the broccoli stalks and slice into strips about 1 cm thick. Cut these strips into smaller, thumb-sized rectangles.

2. Cook the Broccoli

   1 min hands-on5 min waiting

   • Once the water is boiling, add the broccoli florets and stalk pieces. Cook for about 5 minutes, or until tender and easily pierced with a fork.
   • Use a slotted spoon to remove the cooked broccoli from the water, keeping the water in the pot for the pasta. Set the broccoli aside.

3. Prepare the Aromatics

   3 min hands-on2 min waiting

   • Heat olive oil in a large frying pan over low-medium heat.
   • Crush the garlic cloves lightly for a milder taste or finely chop them for a stronger flavor. Add the garlic to the pan.
   • Roughly chop the green olives and add them to the pan along with chili powder and anchovy fillet. Stir gently and cook for 2-3 minutes, allowing the anchovy to dissolve into the oil. Avoid browning the garlic.

4. Combine Broccoli with Aromatics

   2 min hands-on

   • Transfer the cooked broccoli into the pan with the garlic-olive mixture. Add a ladleful of the broccoli cooking water to the pan.
   • Mash the broccoli into a creamy, coarse sauce using the back of a wooden spoon, mixing it with the oil and aromatics.
   • Add lemon juice and stir to incorporate. Turn off the heat while preparing the pasta.

5. Cook the Pasta

   1 min hands-on10 min waiting

   • Add whole grain pasta to the reserved broccoli water. Cook according to package instructions until al dente.
   • Reserve a cup of the pasta cooking water before draining.

6. Combine Pasta with Sauce

   2 min hands-on

   • Transfer the cooked pasta into the pan with the broccoli sauce. Add a splash of reserved pasta water to loosen the sauce and create a silky texture.
   • Toss the pasta over medium heat until well-coated and the sauce clings to the noodles. Adjust seasoning with salt and black pepper to taste.

7. Serve

   1 min hands-on

   • Plate the pasta and drizzle a little olive oil on top. Sprinkle with additional chili powder for extra heat, if desired. Serve immediately.
   • Cooking tips:
   • For enhanced umami, add a few more anchovy fillets if you enjoy their flavor.
   • To ensure the broccoli sauce is creamy, do not skip mashing the broccoli with the cooking water and oil. Adjust the consistency with more pasta water as needed.
   • If you prefer an even crunchier texture, reserve a few broccoli florets to sauté separately and use as a garnish.
   • Serve with a side of lemon wedges for those who enjoy an extra citrusy kick.