This Pasta with Broccoli Recipe is Incredibly Versatile and so Rich in flavor. We Love it with Anchovies and Capers but You Can Make it Completely Vegan Adding Dry Tomatoes and Kalamata Olives. —My Italian Flavors
Clove of Garlic
Capers in salt
Extra Virgin Olive Oil
Fresh ground Black Pepper
In This Recipe
Boil/Steam the Broccoli. Wash the broccoli under running water and collect the florets in a large pot. Peel the stalk of the broccoli (cut the hard part that covers the softer inside part of the vegetable) and cut this inside part in small cubes. Add it to the pot together with the florets. Cover with water and bring it to a boil. Cook it until soft.
Make the sauté. In a large pan, add a clove garlic and oil. Sauté the garlic for 1-2 minutes and then add the anchovies. Mix until the anchovies will melt in the oil.
Wash the capers. Before adding the capers, rinse the salt away. I usually add the capers into a strainer and wash them under running water. Then I squeeze them with my hand, chop them a bit and only then I’ll add the capers to the pan. At this point you can add a spoon of hot water taken from the pot where you’re cooking the Broccoli.
Add the broccoli to the pan. When the Broccoli are soft, use a strainer to drain the water and add them to the pan with the rest of the ingredients. Mash the broccoli with a wooden spoon and keep frying them with the rest of the ingredients for a few minutes.
Make the pasta. Keep the water where you cooked the broccoli. Add more water to the pot, bring to a boil, add salt and then pasta. Cook it al dente and only then pour it into the pan with the broccoli. Toss it with a generous drizzle of olive oil, Parmesan and freshly ground black pepper.