Broccoli-Anchovy Sauce with Ziti

Name: Broccoli-Anchovy Sauce with Ziti
Yield: Sauce for 1 pound of dried pasta
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, table salt; 1 bunch, broccoli (about 1 1/2 pounds), cut into florets, stems peeled, quartered, and cut into 2-inch lengths; 1 pound, ziti, penne, or rigatoni; 1 can, anchovy fillets (2 ounces), oil reserved; 6 tablespoons, olive oil

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Appears in Cook's Illustrated September/October 1994

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

SERVESSauce for 1 pound of dried pasta

TIME45 minutes

WHY THIS RECIPE WORKS

For our broccoli-anchovy pasta sauce recipe we cooked the broccoli florets and stems along with the pasta, adding the stems to the water first since they took longer to cook. To finish the dish, we heated some chopped anchovies and olive oi...

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