Penne and Broccoli with Garlic & Anchovy
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Before you click past this post, because “broccoli”, “garlic” and “anchovy” are all in the title - STOP. You really do want to try this one, these flavors melt together to make a fast, easy, and delicious dinner that your family will love! Maybe I should add a disclaimer, “or your money back”, but you’re not paying for my recipes or my opinions. I’m just asking you to trust me on this one! It’s a delicious, light meal for any time of the year!
This recipe is a play on Broccoli all’Aglio e Olio (braised broccoli with oil and garlic) turned into a pasta dish. By now, you know, my favorite recipes are the ones where I can mix some pantry staples with a few fresh ingredients to get dinner on the table. This pasta dish is one of my go-to pantry meals.
When people cringe at the word "anchovy", I have to stop myself from trying to convince them how magical anchovies are if cooked properly. What is so magical about them? Well, anchovies disintegrate when cooked. Slip a few fillets (or the entire tin) into hot olive oil, and when you stir and break up the fillets, they quickly melt and dissolve into the oil, infusing it with savory, salty flavor. Most of the time, people don't even know that anchovies are in the dish unless they read the recipe.
Broccolini is perfect for this recipe, but not always available at my local grocery store. Broccoli is a great substitute and easy to find all year round in the grocery store. If you’re anything like me, I always buy more than I need, so this is the perfect way to use up any leftover broccoli that you may have from another recipe. If you don’t like broccoli, leave the broccoli out of the recipe, or substitute your favorite vegetable.
The broccoli can handle the heat of the crushed red pepper, so if you like spice, add more! Also, finishing this with a buttered breadcrumb topping along with the Parmesan at the end would be extra delightful! Add a loaf of crusty bread, and a side salad and call them to the table for dinner!
Broccoli Penne with Garlic & Anchovy
Ingredients
Instructions
- Trim the woody ends off the broccoli stems, and chop them into bite-size pieces. Set aside. We are using the florets and the stems.
- In a large pot over high heat, bring 5 quarts of water to a rapid boil. Add salt. When the water returns to a boil, gently place the broccoli in the boiling water and let cook for one minute. Remove broccoli and set aside. Broccoli will still be firm, it will continue to cook in the sauce.
- Continue boiling water. When the water returns to a rapid boil, add penne. Cook one minute less than package directions. Similar to the broccoli, the pasta will continue to cook in the sauce. Save one cup of starchy water for the sauce.
- While water is boiling, in a large skillet heat olive oil over medium heat, add anchovy. Using the back of a wooden spoon break up the anchovy, and stir. Anchovy will eventually break apart and start to dissolve into the oil. Add crushed red pepper and garlic, stirring for about one minute. Keep an eye on the temperature of your pan, do not let garlic or crushed red pepper burn.
- Add the broccoli and penne, mix in enough of the starchy water to help blend all ingredients together.
- Top with the grated cheese.
Notes
These can be eaten warm, or at room temperature. Refrigerate any leftovers.
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