The pasta with Romanesco broccoli and anchovies is a simple vegetable-based first course that is easy to make. A healthy and tasty dish, Romanesco broccoli has a very characteristic pointed shape and a bright green color. It is a typical Italian vegetable, specifically from the Lazio region, but it is also cultivated in many areas of the peninsula. The Romanesco broccoli has many characteristics: rich in vitamin A, vitamin C, dietary fiber, antioxidants, and minerals.
It is cooked together with the pasta and then sautéed in a pan with anchovy fillets, creating a delicious dish with contrasting and unique flavors.
Let’s prepare it together!!
See also pasta with savoy cabbage
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: servings for 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pasta with Romanesco Broccoli and Anchovies
Ingredients for 4 people
- 11 oz pasta
- 14 oz Romanesco broccoli
- 3 salted anchovies (or in oil)
- garlic (one clove)
- olive oil (to taste)
- salt
- chili pepper (optional)
Tools
- 1 Pan
- 1 Pot pasta cooker
Preparation
Clean the broccoli and detach all the florets, put them in a bowl and wash well with fresh water. Bring water to a boil in a large pot, and when it starts boiling, add the broccoli florets and a little salt. After about two minutes, add the pasta and cook.
Meanwhile, in a low and wide pan, heat three to four tablespoons of olive oil and sauté a clove of garlic, add the anchovy fillets and a little chili pepper. When the pasta and broccoli are cooked, drain and pour everything into the pan with the sauce. At this point, flavor the pasta and broccoli by stirring gently. Serve hot
And here is your pasta with Romanesco broccoli and anchovies ready
Advice:
You can replace Romanesco broccoli with broccoli florets or white cabbage.
Follow me on social media
