Here is an easy anchovy and Broccoli pasta, with a bit of Manchego and red pepper flakes. This recipe serves 2 so be sure to adjust quantities as needed.
Ingredients:
- 2 cups of small broccoli florets
- 7 cloves of Garlic finely chopped
- ¼ cup olive oil (EVOO)
- ½ tsp of pepperoncini (red pepper flakes) * add more if you can handle the heat
- 3 tbs anchovies cut into pieces
- ½ cup finely grated Manchego cheese
- Fettuccini for 2
In a large pot, boil water, and add salt. Place the broccoli florets and cook until tender but not over cooked. (At altitude about 5 minutes – less time needed at sea level). Remove broccoli and set aside. Add in the pasta. Cook pasta until al dente. While pasta is cooking, in a small sauce pan, on medium-low heat, add in the garlic, anchovies, and red pepper flakes. Cook at low heat, making sure the garlic does not brown. When pasta is finished, strain and set aside. In the large pot, add the oil garlic mixture and broccoli and cook until broccoli is coated. Add the pasta to the pot and stir, for a few seconds, making sure all of the noodles are covered with the oil and broccoli mixture. Place pasta into bowls and sprinkle the Manchego cheese. Mix in the cheese so it evenly covers the Fettuccini, and voila… a simple anchovy pasta dish.
