This sauce starts with broccoli cooked until just tender, then finished in olive oil with anchovies melted into a paste. A little chili pepper and two grated cheeses round it out when you toss with pasta.
Ingredients
Equipment
Method
- Separate florets from stalks, but keep the stalks. Peel the stalks, wash everything, and boil in salted water until just tender when tested with a fork.
- Drain the broccoli, break florets into smaller pieces, and cut stalks into large dice.
- Bring water to a lively simmer in a saucepan (for a double boiler).
- Put the olive oil in a saute pan and warm it over low heat. Set the pan over the simmering water and add the anchovies, stirring and mashing with a wooden spoon until they dissolve as much as possible into a paste.
- Put the pan back on the burner over medium heat. Add florets, diced stalks, and chili pepper. Cook 4 to 5 minutes, turning to coat well.
- Toss the sauce with hot drained pasta. Add both cheeses, toss thoroughly again, and serve immediately.