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Rigatoni with Broccoli Sauce




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds fresh broccoli
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 1/2 cans (2 ounces each) oil-packed anchovy fillets
pinch of red pepper flakes
1 pound imported Italian rigatoni or ziti pasta
2 tablespoons coarse salt


Recipe



Wash and trim the broccoli, removing any discolored leaves and tough parts on the stem. Separate the florets into bite-sized pieces. Gut and slice the stem into 1 - inch pieces. In a small skillet, warm the olive oil and garlic over low heat. Add the 1 1/2 cans of anchovies and the oil from 1 can, then the pepper flakes. Cook until the anchovies are dissolved completely in the oil and the garlic is softened, about 3 minutes. Set aside and keep warm.

In a large pot, bring 5 quarts water to a rapid boil. Add the pasta, salt, and broccoli, and stir. Cook over high heat until the pasta is al dente and the broccoli is very soft, about 8 minutes. Stir occasionally to prevent the pasta from sticking together. Drain briefly (the pasta should still be dripping wet when tossed with the sauce) and transfer to a warmed bowl. Pour the anchovy sauce over the pasta and toss well. Do not serve with cheese.