Spaghetti with Broccoli, Garlic, and Anchovies

Name: Spaghetti with Broccoli, Garlic, and Anchovies
Yield: Serves 4 to 6 as a main dish
Cuisine: Europe, Italian
Ingredients: , table salt; 1 pound, spaghetti; 4 tablespoons, extra-virgin olive oil; 5 , anchovy fillets, minced to paste (2 teaspoons); 9 medium cloves, garlic, pressed through garlic press or minced (3 tablespoons); 1/2 teaspoon, red pepper flakes; 2 pounds, broccoli, florets cut into bite-sized 1 inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces; 3 tablespoons, chopped fresh parsley leaves; 1 cup, grated Parmesan cheese (2 ounces)

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Appears in Cook's Illustrated November/December 2002

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

We set out to rescue this classic Italian pairing and avoid the inevitable bowl of lackluster, overcooked broccoli married to under seasoned pasta.

SERVES4 to 6 as a main dish

TIME45 minutes

Spaghetti with Broccoli, Garlic, and Anchovies

WHY THIS RECIPE WORKS

Though the norm for pasta and broccoli recipes is overcooked broccoli with underseasoned pasta, we set out to create a dish with crisp, sweet, tender vegetables that married well with the mild wheaty tones and tender texture of pasta. To co...

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