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Broccoli-Garlic Pasta Sauce




Source of Recipe


Gourmet Magazine, 1989


Recipe Link: http://communities.msn.com/recipesfornoncooks/sauces.msnw

List of Ingredients




2 pounds fresh broccoli, cut into flowerets, stems peeled and cut crosswise into 1/2-inch pieces

2 tablespoons minced garlic or to taste

3 flat anchovy fillets (or to taste), chopped

1/4 teaspoon hot red pepper flakes, or to taste

3/4 cup olive oil

1/2 cup fresh parsley, minced

Salt and pepper to taste


Recipe



1. In a large kettle of boiling water, blanch the broccoli stems and flowerets for 3 to 4 minutes, or until they are just crisp-tender; drain in a colander and refresh them under cold water.

2. In a large heavy skillet, cook the garlic, anchovies and red pepper flakes in the oil over moderately low heat, stirring constantly, until the garlic is golden. Add the broccoli and the parsley. Cook the mixture, stirring constantly, until it is heated through.

3. Add salt and pepper and serve the sauce immediately with 1 pound dried pasta, cooked, such as linguine.

Yields 5 cups