Rigatoni with Broccoli Sauce

Rigatoni with Broccoli Sauce

rigatoni con salsa di broccoli

Ingredients:

1 1/2 pounds fresh broccoli
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 1/2 cans (2 ounces each) oil-packed anchovy fillets
pinch of red pepper flakes
1 pound mported Italian rigatoni or ziti pasta
2 tablespoons coarse salt

My, mother learned to make this dish when she lived in Rome as a girl. My sisters and I loved it, so she always made extra, but when it was time for second helpings, we still fought over who got more than the other. Even though my sisters thought they didn't like anchovies, they are an important part of this dish; the little fish dissolve in the hot olive oil that is tossed with the cooked pasta, leaving only a rich flavor.

Wash and trim the broccoli, removing any discolored leaves and tough parts on the stem. Separate the florets into bite-sized pieces. Gut and slice the stem into 1 - inch pieces. In a small skillet, warm the olive oil and garlic over low heat. Add the 1 1/2 cans of anchovies and the oil from 1 can, then the pepper flakes. Cook until the anchovies are dissolved completely in the oil and the garlic is softened, about 3 minutes. Set aside and keep warm.

In a large pot, bring 5 quarts water to a rapid boil. Add the pasta, salt, and broccoli, and stir. Cook over high heat until the pasta is al dente and the broccoli is very soft, about 8 minutes. Stir occasionally to prevent the pasta from sticking together. Drain briefly (the pasta should still be dripping wet when tossed with the sauce) and transfer to a warmed bowl. Pour the anchovy sauce over the pasta and toss well. Do not serve with cheese.

This and many other wonderful recipes may be
found in Julia Della Croce's Roma from Chronicle Books