Serve with:
Ingredients
- ½ cup (120 grams) garlic confit, with residual oil, here
- 1 (2-ounce/55 gram) tin oil-packed anchovies
- 1 pound (450 grams) broccoli, cut into bite-sized florets, or broccolini, trimmed and cut into ½-inch pieces
- 2 tablespoons (30 grams) crushed Calabrian chili pepper paste, plus more to taste
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 grams) cold unsalted butter
- 1 ounce (30 grams) finely grated Parmigiano-Reggiano
- Juice of 1 lemon, plus more to taste
- Toasted breadcrumbs, here, for serving
Directions
- Add the garlic confit and a splash more garlic oil to a Dutch oven or large sauté pan. Mash it into a rough paste with a fork, then warm it over medium heat. Once it starts to sizzle, add the anchovies and their oil and cook, mashing with a wooden spoon or spatula and stirring often, until they dissolve and the mixture is cohesive, about 5 minutes.
- Stir in the broccoli and chili pepper paste and season with salt and pepper. Cook, stirring continuously, until the broccoli is vibrant green and just shy of crisp-tender, 2 to 3 minutes. If the bottom of the pan starts to get dark, add a splash of water to deglaze. Remove from the heat.
- Cook your pasta of choice to your liking. Return the sauce to medium heat and add the pasta, butter, and ¼ cup (60 ml) pasta cooking water (if you need to drain the pasta first, reserve 1 cup (240 ml) of cooking water). Stir until the butter melts and the pasta is well coated. Turn off the heat and add the cheese, mixing until melted, followed by the lemon juice. Season to taste with salt, pepper, and more chili pepper paste.
- Divide the pasta among bowls and serve drizzled with garlic confit oil and sprinkled with breadcrumbs.