Pennette with broccoli
Instructions
Cook the broccoli into florets; in a saltiere warm over low heat 3 tablespoons of olive oil stemperandovi the anchovies with garlic, chilli, salt, combine the tomato, then broccoli and seasoning.
Cook pasta in water of broccoli, stir to blend it with the rest and sprinkle with grated pecorino cheese.
Ingredients and dosing for 4 persons
- 240 g of type pasta pennette
- 300 g of roman clean broccoli
- 100 g of tomato pulp
- 2 anchovy fillets
- Garlic
- Hot pepper
- 3 tablespoons of olive oil extra virgin
- Grated pecorino romano cheese
- Salt