Servings: 4
Calories: 502kcal
Ingredients
FOR THE PASTA
- 300 gr rigatoni fresh or dry
- 1 lb broccoli florets
- 6 fillets anchovies
- 3 tbsp olive oil extra virgin
- ½ tsp chili flakes
- 1 handful salt to add to the pasta water
- ½ cup water preserved from the cooking pasta
FOR THE BREADCRUMBS
- ½ cup breadcrumbs coarse, plain
- 1 tbsp olive oil extra virgin
- ½ unit lemon zest, optional
Instructions
- Prepare the broccoli. Cut the broccoli into small florets. Peel the tougher exterior from the stalk and finely chop the tender center.
- Toast the breadcrumbs. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden and crisp. Remove from the heat and stir in the lemon zest, if using. Set aside.
- Cook the broccoli. Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender. Remove with a slotted spoon, reserving the cooking water.
- Make the sauce. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook gently until fragrant.
- Add the anchovies and cook, stirring, until they dissolve into the olive oil.
- Add the cooked broccoli and a splash of its cooking water. Use the back of a wooden spoon to crush some of the broccoli, leaving some florets intact.
- Cook the pasta. Return the broccoli cooking water to a boil. Cook dried pasta until very al dente, or cook fresh homemade rigatoni for approximately 3–5 minutes. Reserve at least 1 cup pasta water before draining.
- Finish the pasta. Transfer the pasta to the skillet. Toss over medium heat, gradually adding enough pasta water to create a creamy, glossy broccoli sauce that coats the pasta.
- Taste and adjust the seasoning. Be careful with additional salt because the anchovies are already salty.
- Divide among bowls and finish generously with the crispy breadcrumbs and, if desired, a drizzle of extra-virgin olive oil. Serve immediately.
Notes
- Don't blend the broccoli. Crushing only part of it gives you a creamy sauce while retaining some texture.
- Add the breadcrumbs after plating so they stay crisp.
- I would not add Parmesan: the anchovies and breadcrumbs provide plenty of savory flavor.
Nutrition
Calories: 502kcal | Carbohydrates: 73g | Protein: 16g | Fat: 17g | Sodium: 246mg | Potassium: 575mg | Fiber: 6g | Sugar: 5g | Vitamin A: 709IU | Vitamin C: 101mg | Calcium: 104mg | Iron: 3mg
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