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Casarecce with broccoli & anchovies
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Total Time:
35 minutes
Try twisted casarecce pasta or penne as a substitute.
Ingredients:
  • 450 g broccoli
  • 1 clove of garlic
  • 1 fresh red chilli
  • 40 g breadcrumbs
  • 3 salted anchovies (or 6 anchovies in oil)
  • 1 tablespoon garlic oil
  • 4 tablespoons olive oil
  • 50 g pine nuts
  • 30 g sultanas
  • 400 g dried casarecce or penne
  • 60 each of fresh and aged caciocavallo (or pecorino) cheese
Instructions:
  • - Break the broccoli into florets. - Peel and finely chop the garlic. - Deseed and finely chop the chilli. - Toast the breadcrumbs in a dry pan over medium heat until dark golden brown, being careful not to burn them. - If using salted anchovies, rinse and dry. Remove the backbone by gently running your thumb along it. If using anchovies in oil, drain them. - Boil salted water in a large pan, add broccoli and cook until tender. - Transfer broccoli to ice water to stop cooking, then drain and pat dry. - Heat garlic oil in a pan, add anchovies, and stir until melted. Add toasted crumbs and set aside. - Heat olive oil in a pan, add garlic, chilli, and broccoli, and stir until heated through. - Season, add pine nuts and sultanas, and cook for a few more minutes. - Bring broccoli's cooking water back to a boil, add pasta, and cook for a minute less than packet instructions. - Drain pasta, reserving some cooking water, and add to the pan with broccoli. - Toss together well, adding cooking water to loosen. - Grate and scatter cheeses over the dish along with reserved anchovies and breadcrumbs.

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