Venetian Dishes
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Spaghetti with broccoli sauce

Ingredients
  • About 150 g of clean broccoli
  • 3 tablespoons of extra virgin olive oil
  • 2 anchovies
  • 2 dried tomatoes in oil
  • Fresh parsley
  • The grated peel of half a lemon
  • 30 g of hazelnuts
  • 160 g of spaghetti
  • Portions:
  • 2 people
  • Time:
  • 30 min.
  • Difficulty:
  • Low
Today, leaving the office, I noticed that the light of 5 pm had changed.
It was no longer dark, that darkness that mixed with the thick fog typical of our areas makes it really difficult to go home by car along the country roads that I usually use.
I love winter, especially the days so cold as to be pungent, so cold as to freeze your breath almost before it comes out of your mouth, freezing your teeth with every smile. Matteo doesn't like this frost, he prefers 10 degrees, I subzero: I don't bundle up in my clothes, I don't feel the need to cover myself too much, I like it that way. The prospect of longer days, however, is an ephemeral relief to a thousand things from post-work things: washing the floors, ironing a Himalaya of shirts or cleaning the bathrooms is easier with sunlight and gives the illusion of still having a a lot of time before going to bed.
But it seems to me that I have to put more energy than usual to not waste the light and I end up doing double the things and the effort.
I am an autumn-winter woman convinced indeed.

It certainly cannot be said that this is a family recipe because I don't remember that this kind of broccoli, the one with the green tufts, had ever entered our house when I was a child.
I would almost say that in Veneto this variety of broccoli was not even found fifteen years ago, either from the greengrocer or the supermarket.
Since some years, however, I have been looking forward to its time to come, because I really like it: a little less smelly than cabbage or cauliflower, suitable for whipping well a pasta dish and delicious in a pan with a little aroma and Mediterranean flavors.
Often I cook it in the microwave, with the appropriate lid and a drizzle of water on the bottom of the plate: in about 4 minutes it is cooked “al dente” and ready to be sautéed or simply seasoned with a drizzle of olive oil and brought to the table. I believe, however, that he knows how to give his best paired with anchovies and olives, as in this plate of spaghetti, which I reply more and more often and they have entered right into my kitchen repertoire.
Steps
Cut the broccoli into small tufts and boil “al dente” in a pot of water: boil slowly otherwise they will be destroyed. Alternatively, place it on a plate and cook it in the microwave with the special lid: it usually takes 3 minutes, but it depends on the power.

In the meantime, boil a pot of water: when it boils add a good pinch of salt then cook the pasta.

While the pasta is cooking, pour the oil into a pan and when it is gently heated over low heat, melt the anchovies. Add chopped dried tomatoes, chopped parsley, grated lemon peel, roughly chopped hazelnuts and broccoli. Sauté briefly then drain the pasta, season it and serve it hot, perhaps with another drizzle of oil and if you also like grated parmesan.
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Spaghetti with broccoli sauce