Orecchiette with Broccoli & Anchovy
- 3/4 lb Rummo Orecchiette N° 87
- 21 oz broccoli florets
- 1 clove garlic
- 4 anchovy fillets
- 3 Tbsp extra virgin olive oil
Peel the garlic. Boil the broccoli florets in ample salted water. When tender, strain, but keep the water. Bring it back to the boil and cook the Orecchiette for 13 minutes. Meanwhile, sauté the garlic in olive oil, add the anchovy fillets (they will dissole) and the broccoli, sauté. Drain the cooked pasta and toss in the sauté pan with the broccoli. Serve. Buon appetito.