Broccoli Romanesco Pasta

Method

1. 1

   In a large pot of salted boiling water, cook romanesco until tender, about 6 minutes.

2. 2

   Meanwhile, in a large skillet or sauté pan, heat olive oil with garlic and red pepper flakes over medium heat until garlic is just starting to turn golden, about 2 minutes. Add anchovy fillets and tomato paste, if using, and cook, stirring, until anchovies have dissolved and tomato paste has darkened slightly, about 2 minutes longer. Season with black pepper. (If garlic threatens to burn, add a splash of water to the pan to lower the temperature and prevent unwanted scorching.)

3. 3

   Using a spider strainer or slotted spoon, transfer romanesco to skillet. Immediately add dried pasta to same pot of salted boiling water and cook until al dente according to package instructions. While the pasta boils, cook romanesco, stirring, until romanesco is very tender and starting to break down and the bottom of the skillet is beginning to brown in spots, about 5 minutes. (Add a splash of water at any point if the sauce begins to scorch.)

4. 4

   Measure out and set aside about 1 cup of pasta water, then strain pasta and add to romanesco along with 1/2 cup of the pasta water. Cook, stirring, until romanesco breaks down even more and the pasta water has reduced to a pasta-coating consistency, about 3 minutes (if needed, add more reserved pasta water if the pasta gets too dry or needs to cook together longer). Season with additional salt, if needed.

5. 5

   Transfer to serving bowls and sprinkle with cheese. Serve right way.

Nutrition

calories

289 kcal

fatContent

19 g

fiberContent

7 g

sugarContent

4 g

sodiumContent

452 mg

proteinContent

9 g

cholesterolContent

7 mg

carbohydrateContent

26 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews