Recipes: Broccoli and cauliflower

  • Updated: February 19, 2014 - 1:48 PM
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Pasta With Broccoli, Olives and Pistachios.

PASTA WITH BROCCOLI, OLIVES AND PISTACHIOS

Serves 6.

Note: Adapted from “Pasta the Italian Way: Sauces & Shapes,” by Oretta Zanini de Vita and Maureen B. Fant.

• Salt

• 1 1/2 lb. broccoli

• 2 garlic cloves

2 anchovy fillets, drained and blotted dry if oil-packed, rinsed and cleaned if salt-packed

2 tbsp. capers, preferably salt-packed, rinsed and drained

1/2 c. pitted black olives, preferably Gaeta, taggiasche or kalamata (3 oz.)

• 1/3 c. shelled unsalted pistachios (11/2 oz.)

• 6 tbsp. very fruity extra-virgin olive oil

• 1 small piece dried chile, about 1-in. long

• 1 lb. pasta, preferably penne, orecchiette or rigatoni

• 6 rounded tablespoons grated pecorino Romano cheese

Directions

Bring a large pot of generously salted water to a boil.

Trim the broccoli: Remove the florets and peel and dice the stems, keeping them separate. You should have about 5 cups total.

Chop coarsely together by hand the garlic, anchovy fillets, capers, olives and pistachios.

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