Pasta and broccoli with cauliflower in broth, a typical Calabrian soup, usually made only with broccoli, but since I had little, I added a bit of cauliflower to make it richer, alternatively also a potato. To make the pasta and broccoli soup, the sauté is essential, prepared with good extra virgin olive oil, garlic, chili pepper, and you can’t miss a few anchovy fillets, melted in the hot and fragrant oil that gives an extra boost to our invigorating soup to enjoy in broth in the colder months of the year. So let’s see how to prepare it, and add the anchovy that will make the difference, alternatively also a bit of Calabrian ‘nduja, used in the same way as anchovies. Here are other delicious ideas for cooking broccoli.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 25 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for pasta and broccoli in broth
- 5 oz mixed pasta
- 10 oz broccoli
- 7 oz cauliflower
- to taste salt
- to taste extra virgin olive oil
- 1 chili pepper
- 1 clove garlic
- 3 fillets anchovies in oil
Tools for preparing pasta and broccoli in broth
- 1 Pot
- 1 Colander
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Wooden spoon
Steps for preparing pasta and broccoli in broth with anchovy sauté
Immediately put the pot on the fire with about a liter of water. Bring to a boil.
In the meantime, cut broccoli and cauliflower into florets. Wash in a colander and cook in boiling water.
Let broccoli and cauliflower cook for at least 5 minutes, then add the pasta and continue cooking, add a pinch of salt and proceed.
In a small pan, put a little olive oil, with minced chili pepper and garlic, I put it in large slices so I can remove it, but it can also be finely chopped. Let it flavor a bit then over very low heat add the anchovy fillets, heat and turn off the fire, stir with a ladle until the anchovies are completely dissolved.
Pour the oil with all the seasoning into the pot of pasta and broccoli so that it flavors during cooking.
Leave on high heat and without the lid to thicken the soup to the desired point. When the pasta is al dente, turn off the heat and let it rest for a couple of minutes, then we will be ready to serve.
