I have seen the light! The light! I have seen it, and it is a tiny, smelly fish. This is the second pasta I’ve made with anchovies in the last month, and I’m a convert. I ❤ tiny smelly fish.
This recipe was incredible! I mean, it wasn’t that incredible, but from the first bite I was in love. So let me break it down for you: pasta, anchovies, broccoli, garlic, a couple of chilies, and some parmigiano-reggiano. I used a packet of Rustichella orecchiette, a traditional Italian pasta made in bronze molds and dried extremely slowly, both of which contribute to a fantastic texture and mouthfeel. This process of pasta-making also requires a longer boil, which was actually kind of perfect for this recipe.
While you’re waiting for the pasta to boil, cut a couple of heads of broccoli into florets, then peel and thinly slice the stems, removing any woody parts. When your pasta goes into the water, put the broccoli stems, a couple of cloves of minced garlic, a couple of dried chilies, and a small tin of anchovy fillets (discard the oil) into a heavy pan with a lid. While the pasta’s doing its thing, the anchovies will melt away, giving the “sauce” a tangy, savory flavor. Toss the broccoli florets into the pasta pot in the last few minutes of boiling, then drain the pasta and toss everything together, adding a couple of handfuls of grated parmigiano.
I am in love. This is my new comfort food – rich and flavorful enough that we were both satisfied after one bowl, though we could’ve snacked our way through a lot more if we hadn’t immediately packaged up the leftovers. While I’m delighted that spring is on her way, I won’t mind another cold night or two if it means I can have this dish for supper.