RomanItalian
Pasta e Broccoli
by Cucina con Ruben · 548K subscribers on YouTube
A hearty Italian pasta dish with broccoli, tomatoes, anchovies, garlic, and chili, finished with Pecorino Romano.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
14 items- Celeryfor soffritto
- Carrotfor soffritto
- Onionfor soffritto
- Rosemary(optional) — for extra aroma
- Broccoliwhole, including peeled stem
- Saltto taste
- Pepperto taste
- Cherry Tomatoesbaby plum tomatoes
- Anchoviesanchovies, for paste
- Garlicfor paste
- Chili Pepperchili, for paste
- Spaghettibroken in half
- Pecorino Romanoto finish
- Olive Oilextra virgin, to drizzle
Method
- Make a soffritto with celery, carrot, and onion, and add a little rosemary for extra aroma.
- Prepare the broccoli: peel the tough stem, dice it small, and roughly chop the florets.
- Add the broccoli to the soffritto and season with a pinch of salt and pepper.
- Add baby plum tomatoes (do not waste any).
- Make a paste with anchovies, garlic, and chili using a knife, then add to the pan.
- Break spaghetti in half (as done for minestra) and add to the pan.
- Season again and cook for 10 minutes.
- Finish with Pecorino Romano and a drizzle of olive oil.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
