1 1/2 pounds broccoli, stalks peeled and sliced crosswise, florets broken
into small pieces
3/4 pound elbow macaroni
1/4 cup extra-virgin olive oil
1/2 cup coarsely chopped walnuts
3 large garlic cloves, minced
4 oil-packed anchovy fillets, drained
1/4 cup finely grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
How to Make It
Bring a large pot of salted water to a boil. Add the broccoli stalks and cook for 3 minutes, then add the pasta and cook, stirring occasionally, for 5 minutes. Add the broccoli florets and continue cooking until the pasta is al dente. Drain the pasta and broccoli and return them to the pot.
Meanwhile, heat the olive oil in a large, heavy skillet. Add the walnuts and cook over moderate heat, stirring, for 2 minutes. Add the garlic and anchovies and cook until the anchovies break down, about 2 minutes longer. Add the drained pasta and broccoli and toss well. Sprinkle with the Parmigiano, season with salt and pepper and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.