- Put on enough water to boil pasta and do not add salt. When boiling, add pasta along with broccoli spears. Cook for 8 minutes.
- Meanwhile, in a medium pan, brown minced garlic in olive oil. Add pepperoncini and cook 30 seconds. With 1 minute left before pasta and broccoli are done, add anchovies to the oil and garlic mixture and cook on low to medium heat, stirring once gingerly.
- Drain pasta and broccoli and combine with anchovy sauce in big mixing bowl. Add a fistful (or more) of freshly grated pecorino Romano cheese and a generous amount of freshly ground pepper (no extra salt). Stir and serve immediately.
- This recipe yields ?? servings.
Notes:
Recipe submitted by Times reader Judson J. Emerick of Claremont: "This dish, a version of a classic dish from the Abruzzi, is a favorite all over central and south Italy and a truly nutritious, all-in-one last-minute dinner. All that's required is high- |
