Monday, January 18, 2010

Pasta con Broccoli

I attended a cooking class at PCC Natural Market called Pasta Everyday. It was incredible! And, I could not wait to share it with my family, so we did Sunday dinner at Mom and Dad's, but I cooked. Simple ingredients for an incredible taste - organic pasta, anchovies (try to find a 2 oz. jar like this one), broccoli, and bread crumbs.

{Pasta con Broccoli}
recipe courtesy of PCC
16 oz. large shaped pasta of your choice - orrechiette or chiocciole
1 lb broccoli, chopped
1/3 C olive oil
2 cloves garlic or to taste, crushed
2 oz. anchovies, drained
1/2 tsp dried red crushed peppers (I used 1/4 tsp for my family, otherwise, it is a little "kicky")
1/3 - 1/2 C parmigiano
4 oz. bread crumbs, fried in 1 Tbsp olive oil until golden

Cook pasta in salted water. Add broccoli for the last 5 minutes of pasta's cook time. Cook pasta to al dente, and drain.
In a large saucepan, heat olive oil. Saute garlic with anchovies and peppers. Stir to break up the anchovies, until they are "melted" into the sauce. Remove garlic, add pasta and broccoli. Saute for about 5 more minutes.
Transfer to serving platter. Sprinkle to parmigiano and breadcrumbs, toss lightly.

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