Fusilli With Broccoli And Anchovies Recipes

FUSILLI WITH BROCCOLI AND ANCHOVIES

Steps:

• Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
• Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
• Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
• Bring water in pot back to a boil and add fusilli.
• While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
• Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
• Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.

FUSILLI WITH GARLICKY BROCCOLI

Steps:

• Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
• Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
• Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES

Steps:

• Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
• Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
• In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
• In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
• Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

FUSILLI WITH CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
• Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

FUSILLI & BROCCOLI

Steps:

• Prepare pasta according to package directions.
• In a medium skillet, saute garlic& red pepper in oil about 5 mimutes, until garlic is lightly browned.
• add broth keep warm.
• Add broccoli to pasta water the last 2-3 minutes.
• Drain pasta& broccoli.
• Return to pot.
• Pour garlic mixture over pasta.
• Toss to coat well.
• Place in serving bowls.
• Dust with cheese if desired.
• Serve 8.