recipes
Rigatoni pasta with broccoli and anchovies
Serves: 4
2012-01-17
Ingredients
- 500g rigatoni pasta
- 4 tbsp olive oil (PREGO)
- 4 cloves garlic, chopped
- 1 small chilli pepper, finely chopped
- 70g anchovies
- 200g tomato paste
- 400g tomato polpa (PREGO)
- 250ml hot water
- 500g broccoli
- 250g Parmesan cheese, grated (GALBANI)
- Fresh seasoning
Method
Cut the broccoli into individual florettes and drop them into a pot of boiling salted water. Cook for 6 minutes and drain. Cook the pasta according to the instructions on the packet and drain. Meanwhile, heat the oil in a large deep pan and add the garlic and chilli. Cook until the garlic starts to change colour and then mix in the anchovies. Cook for a few minutes until the anchovies melt into the sauce. Mix in the tomato paste, the tomato pulp and the water. Simmer for 15 minutes and then stir in the broccoli. Cook for 2 minutes, mix in the cooked pasta with 4 tablespoons grated Parmesan. Serve immediately.
Suggested accompanying wine: DELICATA Medina Sangiovese I.G.T. Maltese Islands
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