Broccoli and Anchovy Calamarata

When you think of Italian cuisine, dishes that come to mind likely include pizza and pasta. However, the culinary world of Italy offers so much more. One such delightful example is the Broccoli and Anchovy Calamarata. This dish combines tender broccoli and the rich, umami flavours of anchovies with the unique ring-shaped calamarata pasta.

The key to creating this dish lies in using fresh, high-quality ingredients. The broccoli is cooked to perfection and then blended into a smooth puree. This puree is combined with sauteed garlic and anchovies, creating a sauce that clings beautifully to the pasta. The addition of pecorino romano cheese adds a creamy, salty note, while a drizzle of lemon juice provides a refreshing finish.

What makes this dish even more appealing is its simplicity. It’s quick to prepare and doesn't require extensive culinary skills, yet the result is a restaurant-quality meal. Whether you're looking to impress dinner guests or simply want to elevate your weeknight dinner game, this is sure to do the trick.

So, why not give it a try? Buon appetito!

Cook pasta in salted water until al-dente and save 100 ml of pasta water.

Separately boil a pot of water, add broccoli florets and cook for 2-3 minutes. Then drain and blend with a blender.

On two tablespoons of anchovy oil fry the anchovy fillets with minced garlic for about 2 minutes. Remove from heat and stir in the blended broccoli.

Combine the pecorino romano cheese with the pasta water, then stir it with the broccoli until combined.

Add in the pasta and sizzle with some lemon juice.

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Broccoli and Anchovy Calamarata

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Ingredients

• Broccoli - 150 g
• Anchovies - 5 fillets
• Garlic - 3 cloves
• Anchovy oil - 2 tablespoons
• Pecorino romano cheese - 45 g
• Calamarata pasta - 200 g
• Lemon juice - 1 teaspoon

Instructions

1. Cook pasta in salted water until al-dente and save 100 ml of pasta water.
2. Separately boil a pot of water, add broccoli florets and cook for 2-3 minutes. Then drain and blend with a blender.
3. On two tablespoons of anchovy oil fry the anchovy fillets with minced garlic for about 2 minutes. Remove from heat and stir in the blended broccoli.
4. Combine the pecorino romano cheese with the pasta water, then stir it with the broccoli until combined.
5. Add in the pasta and sizzle with some lemon juice.