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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit. Ingredients:
6 tablespoons extra-virgin olive oil |
6 cloves garlic, chopped |
3/4 cup finely chopped broccoli florets |
1/2 cup sliced mushrooms |
6 ounces anchovy fillets, chopped |
1 cup water |
1/4 cup chopped green onions |
1/2 cup diced tomatoes |
2 tablespoons finely chopped fresh parsley |
1 teaspoon extra-virgin olive oil |
1 (16 ounce) package linguine pasta |
1 1/2 tablespoons crushed red pepper flakes |
1 pinch black pepper (optional) |
Directions:
1. Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
2. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
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