Broccoli Pasta
Corona Kitchen Week 9. I know that I’m not alone in feeling “over it.” It’s a dangerous itch, one with strong arguments on both sides. The situation is complicated by the fact that no one knows what easing out of confinement looks like and if it’s even possible. Can you open beaches and control the number of people or more specifically where they set their chairs? Can you reopen hair salons with their whirring blowdryers circulating recycled air everywhere? It’s all so confusing and without a clear picture of what life will look like moving forward, it’s difficult to know how dangerous is this general feeling of restlessness. So without a solution and left alone with our own thoughts, let’s eat pasta!
Before I get into it, I want to acknowledge that my posts seem to be leaning Italian under quarantine. This is interesting because I usually have to temper my propensity towards Asian dishes in fear of alienating some readers. I think that during the past couple of months I’ve been making more Italian food because it seems accessible to most, family friendly and comforting. I hope that this is the case and I’m reading you correctly. I promise to go back to more diversity soon.
For years, a “go to” dinner of mine has been Pasta with Sausage and Broccoli. I’ve never posted it because I don’t follow a recipe. I saute some garlic in olive oil, add sausage meat that I’ve bought “loose” or I’ve sprung free from its casing and cook until no longer pink. I add some steamed broccoli florets, a pinch of salt, some crushed red pepper and chicken broth to create a sauce. I let it simmer away until the pasta is al dente and ready to be tossed in. Often adding a bit of reserved pasta cooking water to bring it all together. Served topped with grated Parmesan cheese, of course. But I’m not sharing that recipe today. Wink, wink.
Broccoli Pasta is even more simple and green (perfect for Spring) and more broccoli than pasta so it doesn’t come with a side of carb-induced guilt. I based my recipe on Fusilli with Broccoli and Anchovies from NYT Cooking and am proud to say that it got 10 thumbs up (from our family of five, get it?). So dig out that tin of anchovies from your pantry and use that broccoli that was undoubtable included in your last grocery delivery. If you are scared of anchovies, I beg you not to be. They are harmless and I promise that if you were not the cook, you would never, ever know that they were included in this recipe. So why are they there? Because when you melt the anchovies into the sautéed garlic they create a layer of flavor in the background of this dish that is absolutely essential. Yes, they are salty but they are also something more. It’s umami which is difficult to describe but truly the backbone of this recipe. Don’t be afraid. Enjoy!
Broccoli Pasta
Ingredients
- 3-4 brocolli crowns
- 1 lb pasta fusilli or ziti-type shape
- 3 Tbls olive oil
- 4 cloves garlic minced
- 1 tin anchovies discard oil
- 1 tsp crushed red pepper flakes
- 1 c reserved broccoli/pasta cooking water
- parmesan cheese, grated for serving
Instructions
- Bring a large pot of water to a rolling boil. Salt generously.
- Cut broccoli crowns into florets, leaving about 1 inch of stem. Add broccoli to boiling water and cook for about 10 minutes, until tender. Using a skimmer, tongs or a slotted spoon, transfer broccoli to a bowl of cold water (do not drain water from pot). Drain broccoli, then chop fine and set aside.
- Bring water in pot back to a boil and add pasta. While pasta is cooking pull out about 1 c of cooking water and set aside.
- Meanwhile, heat 3 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute.
- Stir in chopped broccoli. Add about 1/2 cup of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft.
- When pasta is cooked according to package directions, drain and toss at once with broccoli. Add the additional pasta water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.