Pasta With Broccoli Anchovies And Garlic Recipes

Steps:

• Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
• While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
• Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
• Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
• Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
• Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

Steps:

• Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
• Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
• Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Steps:

• Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
• Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.

Steps:

• Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender., In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.

Steps:

• Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
• Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
• Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
• Bring water in pot back to a boil and add fusilli.
• While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
• Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
• Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.

Steps:

• 1. Bring a large amount of salted water to a boil. Cook the pasta until tender, about 7 to 10 minutes. Drain well. 2. In a large sauté pan, heat the olive oil over moderate heat. Add the garlic and cook until softened, 3 to 5 minutes. Stir in the anchovy paste and mix well. Combine with the cooked broccoli, stirring gently to coat. 3. In a large mixing bowl, toss together the broccoli mixture with the cooked pasta. Season with a generous amount of black pepper. Serve at once.

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

Steps:

• Rinse the broccoli and cut it into bite-size florets. If you're feeling thrifty, you can peel and slice the "trunk" into bite-size pieces, too, although using florets only makes for an attractive presentation.
• Peel the garlic and mince it fine. Chop the anchovies fine, discarding any excess oil.
• Heat the olive oil in a small saute pan or skillet over medium-low heat and gently cook the minced garlic with a small shake of dried red-pepper flakes (just enough for an accent; you don't want a fiery dish) until the garlic turns translucent and aromatic. Stir in the chopped anchovies and continue poaching gently for a few minutes, stirring until the anchovies dissolve into the oil. Set aside and keep warm.
• Meanwhile, heat a large pot full of lightly salted water and cook the broccoli and pasta together until the pasta is done; at that point the broccoli will be very soft.
• Drain the broccoli and pasta, catching a bit of the pasta water in a measuring cup. Put the broccoli and pasta in a warm serving bowl and toss with the anchovy and garlic oil and, if necessary, a bit of the pasta water to achieve a thick saucy texture. Serve with crusty bread and a salad as a hearty side dish or main course.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
• Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
• Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.

Steps:

• Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
• Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
• In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
• In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
• Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
• Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
• Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
• Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
• When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
• Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.