Rigatoni With Broccoli and Anchovy – Rigatoni con Broccoli alla Acciuga

INGREDIENTS

• 6 cups broccoli florets
• 1 lb rigatoni
• 3 flat anchovy fillets
• 2 garlic cloves – thinly sliced
• 1 ½ tbs capers – salt packed
• 3 tbs extra virgin olive oil
• 3 tbs italian parsley – finely chopped
• ½ cup grated cheese – your favorite

METHOD

1. In a large pot of salted boiling water, cook the small broccoli florets until tender – about 5 minutes.
2. Using a slotted spoon or a kitchen spider, transfer the florets to a large bowl.
3. Return the water to a boil and add the pasta, cooking just until al dente.
4. Meanwhile, coarsely chop together the anchovies, garlic and capers and add to the bowl with the broccoli and toss.
5. In a large skillet, heat 2 tbs of olive oil over medium-high heat, add the broccoli mixture.
6. Cook stirring frequently for a few minutes and then remove from the heat.
7. Reserve ¼ cup of pasta water when draining pasta.
8. Transfer the pasta to a large serving bowl.
9. Add the broccoli mixture, pasta water and remaining tablespoon of oil and the parsley.
10. Taste for seasonings and adjust. Serve in bowls and pass the cheese.

Buon Mangiata!