PERCIATELLI WITH BROCCOLI, TOMATOES AND ANCHOVIES
This Southern Italian pasta is inspired by a dish that calls for the light green cauliflower used in Sicily. I love the mix of broccoli, anchovies and olives set off by the sweetness of the currants, but since my son doesn't like currants or raisins, I've made them optional.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, pastas, main course
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the raisins in a small bowl and cover with warm water. Let sit for 20 minutes while you prepare the other ingredients.
- Bring a large pot of water to a boil, salt generously and add the baby broccoli. Blanch for 4 minutes and, using a skimmer or tongs, transfer to a bowl of cold water. Drain and shake out excess water. If the stems are thick and hard, peel. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies, thyme and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the olives. Drain the raisins or currants and add, along with the broccoli and about 1/4 cup of the cooking water from the broccoli. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 5 to 10 minutes, stirring occasionally, until the broccoli is very tender and the sauce is fragrant. Keep warm while you cook the pasta.
- Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino or Parmesan. If desired, drizzle a little olive oil over each serving.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 77 grams, Fat 12 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 792 milligrams, Sugar 7 grams
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Kasule Joseph
[email protected]This dish was amazing! The broccoli and tomatoes were roasted to perfection and the anchovies added a nice salty flavor. I will definitely be making this again.
VaisNation
[email protected]I love this recipe! It's so simple but so flavorful. I've made it several times and it's always a hit.
RANA RUNA
[email protected]This is a great recipe for a quick and easy weeknight meal. The pasta is cooked perfectly and the sauce is flavorful and light.
Don prince
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it! The flavors are amazing and the pasta is cooked perfectly.
Raz KH·óÖN
[email protected]This dish is so easy to make and it's always a hit! I love the combination of broccoli, tomatoes, and anchovies.
Samuel Russell
[email protected]This was my first time making perciatelli and it was a success! The pasta was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Singa Rai
[email protected]I've made this dish several times and it's always a hit with my family. The kids love the pasta and the adults love the anchovies.
Anisa Ahmed
[email protected]Perciatelli with broccoli, tomatoes, and anchovies is a delicious and healthy dish that is perfect for a summer meal. The anchovies add a nice salty flavor that complements the sweetness of the tomatoes and the broccoli.
Arnob Barua
[email protected]This is a great recipe for a quick and easy weeknight meal. The pasta is cooked perfectly and the sauce is flavorful and light.
Zilfa Mengane
[email protected]I wasn't sure about the anchovies at first, but they really made the dish. The flavors were all so well-balanced.
Bakharjakhar
[email protected]This dish was amazing! The broccoli and tomatoes were roasted to perfection and the anchovies added a nice salty flavor. I will definitely be making this again.
Charity Ngona
[email protected]I love this recipe! It's so simple but so flavorful. I've made it several times and it's always a hit.
Morgzy23 idogodmod
[email protected]This was my first time making perciatelli and it was a success! The recipe was easy to follow and the dish was delicious. I especially liked the crispy anchovies.
Ethan Mwangi
[email protected]I followed the recipe exactly and the dish turned out great! The flavors were well-balanced and the pasta was al dente. Will definitely make this again.
gabriella sees all
[email protected]This perciatelli dish was a hit! The combination of broccoli, tomatoes, and anchovies was delicious, and the pasta was cooked perfectly. I'll definitely be making this again.