Ingredients Jump to Instructions ↓

  1. 8 oz 227g Your favorite pasta - (to 9 oz)

  2. 1/2 lb 227g / 8oz Broccoli spears - cut bite-size

  3. 3 Garlic cloves - minced

  4. 2 tablespoons 30ml Olive oil - (to 3 tbspns)

  5. 1 Pepperoncini - chopped

  6. 1 can Anchovies - drained

  7. Freshly-grated pecorino Romano cheese

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Put on enough water to boil pasta and do not add salt. When boiling, add pasta along with broccoli spears. Cook for 8 minutes.

  2. Meanwhile, in a medium pan, brown minced garlic in olive oil. Add pepperoncini and cook 30 seconds. With 1 minute left before pasta and broccoli are done, add anchovies to the oil and garlic mixture and cook on low to medium heat, stirring once gingerly.

  3. Drain pasta and broccoli and combine with anchovy sauce in big mixing bowl. Add a fistful (or more) of freshly grated pecorino Romano cheese and a generous amount of freshly ground pepper (no extra salt). Stir and serve immediately.


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