Pasta with broccoli olives and pistachios
Ingredients
- Salt
- 1 ½ pounds broccoli
- 2 cloves garlic
- 2 anchovy fillets, drained and blotted dry if oil-packed, rinsed and cleaned if salt-packed
- 2 tablespoons capers, preferably salt-packed, rinsed and drained
- ½ cup pitted black olives, preferably Gaeta, taggiasche or kalamata (3 ounces)
- ⅓ cup shelled unsalted pistachios (1 ½ ounces)
- 6 tablespoons very fruity extra virgin olive oil
- 1 small piece dried chile, about an inch long
- 1 pound pasta, preferably penne, orecchiette or rigatoni
- 6 rounded tablespoons grated pecorino Romano cheese
Organization Tags
Tags easily organize your Recipe Library
Comments