1 pound pasta
3 cloves garlic, minced
3 / 4 cup virgin olive oil
1 / 2 bunch fresh broccoli flowerettes, cooked al dente
6 flat anchovy fillets, chopped (optional)
Freshly ground black pepper
large pinch of red pepper flakes
2 c. soup. butter
1 / 2 cup grated Romano and Parmesan cheese, mixing

Preparation method

In a large skillet, heat the olive oil, garlic and anchovies. Cook over medium heat until the anchovies dissolve into the oil.

Add cooked broccoli and red pepper and black and fry for 5 minutes, add salt if necessary.

Cook the pasta al dente (“tooth Company”), drain well and return to hot pot, where it is cooked. Add butter and mix gently. Add olive oil and broccoli mixture and mix again. Sprinkle with grated cheese and stir again. Taste and adjust seasoning, salt and pepper to taste.

If the dough is a bit ‘dry, add a tablespoon of cooking water, where it is cooked.

This dish can be served hot, warm or slightly chilled.

Recipe terms for this post:

rice vinegar NOODLE recipes

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