What a wonderful pasta macaroni is!
With this Roman broccoli sauce, it is a complete and healthy dish that will leave you “happier and happier”.
Macaroni with Roman broccoli
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 320 grams or 12 oz of macaroni
- A small Roman broccoli
- 1 clove of garlic
- 1 fresh chili
- 4 anchovies in oil
- Grated pecorino to taste
- Almond fillets to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Wash the broccoli well and divide it into florets. Boil it in a pot of boiling water for about fifteen minutes. Drain it with a ladle, leaving the water in the pot.
- In a skillet, toast the almond fillets for a few minutes until they turn a nice golden color.
- Remove the almonds and add a little oil, garlic, a piece of chili pepper, and the anchovies. When the anchovies are melted, add the broccoli and sauté them for a few minutes over a high heat.
- Take half of the broccoli florets and chop them with the immersion blender, adding a ladle of cooking water.
- In the pot where we boiled the broccoli, salt the boiling water with the coarse salt and throw in the pasta.
- Drain the pasta “al dente” and stir it in the pan with the broccoli sauce and the broccoli florets for a couple of minutes. Add a ladle of cooking water, if needed, and the grated pecorino cheese.
- Serve the pasta with the almond fillets.
Tips to ensure the success of the dish:
- The broccoli must remain crunchy. Check the cooking of the florets in time. I have an alarm clock in the kitchen; I always set it a couple of minutes in advance so as to not burn or overcook the food.
- To cook pasta in the ideal way, you need to consider 1 liter of water for every 100 grams of pasta.
- It is advisable to drain it at least three to four minutes before the end of cooking in order to have enough time to pass it back into the pan with the chosen sauce.
