I thought I would never publish/poste again a recipe at this section/board, but I came to the conclusion that we ALL need some cozy dishes, especially in these dark&grim&ugly times.
I made this super-cozy dish yesterday, as I discovered a broccoli romanesco in my organic shop around the corner and I remembered that I saw a seductive recipe at one of my favourite food sites „Serious Eats“ a few days ago.
Note: I made one change/adaption to the recipe as I am not a fan of tomato paste. In addition I thought the amount of 2 tsp paste is not enough liquid. I also had some leftover of tomato sugo in my fridge.
Ingredients
1 head broccoli romanesco (700-800g)
225g small dried pasta (Penne, Mezze Rigatoni)
50-100g tomato sugo/passata (recipe: 2 tsp tomato paste)
2 oil-packed anchovy filets
3-5 cloves garlic, thinly sliced
60g olive oil
1/2 - 1 tsp chilli flakes
Pecorino Romano
pasta water
Preparation
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Chopp the broccoli romanesco in florets
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Cook for around 6min in salted boiled water. Remove the florets with spider strainer or splotted spoon to skillet. Add cold water or put them like the professionals in a ice-cube bath.
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Cook the pasta in the same water like the broccoli
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While the pasta is cooking, heat the olive oil in a big pan with sliced garlic. Take care with the heat, the garlic should not look black. Cook for 2-3min.
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Add anchovies and chilli flakes and cook another 1-2min
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Add tomato sugo/passata. Me leftover from another dish a few days ago. Cook for another 3-4min
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Add broccoli romanesco florets. The bigger florets you can halve. Combine and cook for 4-5min. Remove pasta water and add a dash to the broccoli romanesco when there is not enough liquid in the pot.
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Add cooked pasta to the pot and combine for 2-3-4min
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Add black pepper, optional salt and Peccorino Romano. No parmesan if possible!
