Capricci with Garden Sauce with broccoli, anchovies, and olives is a flavored durum wheat pasta (with beans, tomato, turmeric, beet greens, and spinach) seasoned with a delicious broccoli, anchovy, and olive cream, all sprinkled with crunchy breadcrumbs flavored in a pan with olive oil. Of course, you can use any type of pasta you prefer, in any shape!

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

10.5 oz pasta (called Capricci)
10.5 oz broccoli (boiled)
0.7 oz anchovies in oil (fillets)
0.7 oz black olives
0.7 oz capers in salt
to taste chili pepper
2 tsps coarse salt
1.1 oz stale bread
to taste olive oil
1 onion

Preparation

Place the boiled broccoli in a food processor and blend until they become a cream, then place them in a bowl.
Cut the bread into pieces, put it in the food processor and chop it until finely ground.
Take a large pan, add a little oil, finely chop the onion and sauté it. Add the broccoli, anchovies, olives, capers, chili pepper, a glass of water, and cook for about 15 minutes.
Place plenty of water in a pot, once it boils, add the coarse salt and toss the pasta.
Drain the pasta with a slotted spoon two minutes before the cooking time indicated on the package, place it directly into the pan with the sauce and cook for about 5 minutes, adding pasta cooking water if it becomes too dry.
Toast the breadcrumbs in a pan with a little oil until it turns golden. Plate the pasta and sprinkle it with the toasted breadcrumbs.