Shell Pasta with Broccoli & Garlic |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is another quick, easy, delicious weeknight dish! Frying the garlic just until it is golden gives it a nutty, slightly spicy flavour that goes well with broccoli - but don't go past that golden colour or it will become bitter. Ingredients:
1 bunch broccoli |
4 cups orecchiette or 4 cups other small shell pasta |
2 tablespoons extra virgin olive oil |
8 cloves garlic, sliced very thin |
6 anchovy fillets, chopped (or 1 tbsp paste) |
1/2 teaspoon hot pepper flakes |
1/4 teaspoon salt |
1/4 cup grated parmesan cheese |
Directions:
1. Cut Broccoli into small florets& chop stems.
2. Cook in a large pot of boiling salted water until tender-crisp, about 3 minutes.
3. Transfer to a bowl of ice water using a slotted spoon.
4. Drain& set aside.
5. Cook pasta in the same pot of boiling water until tender but firm, about 8 to 10 minutes.
6. Reserving 1/2 cup of the liquid, drain& return to the pot.
7. Heat oil in a medium non-stick skillet over medium heat; add next 4 ingredients& fry until garlic is fragrant& anchovies begin to break down, about 2 minutes.
8. Add broccoli to skillet and cook until heated through& garlic is beginning to turn golden, about 2 minutes.
9. Add to pasta along with reserved cooking liquid& toss to coat.
10. Sprinkle Parmesan on each serving.
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