with Broccoli & Anchovies
1 bag (500g) Garofalo Gluten free Casarecce pasta
2 cups Head of Broccoli, trimmed
1 tbsp. Martelli Hot Pepper Cream
2-3 Allesia Fillets of Anchovies
1 Garlic clove, finely chopped
1 tbsp. Grand Aroma Garlic flavoured Extra Virgil Olive oil
Clemente Montagna Sacra Extra Virgin Olive Oil
1/3 cup Monastery Signature Breadcrumbs
1/3 cup Monastery Signature Pine nuts
½ cup Rossi Parmigiano Reggiano, grated
Trim the florets of the broccoli and bring a large pot of salted water to a boil. Cook
the broccoli until just tender, about 5 minutes. Remove from the water and set aside. Keep the water to re-boil again to cook the pasta.
Heat a dry pan over medium heat and add the breadcrumbs, toast them until they are a dark golden brown. Make sure not to burn them! Pour the breadcrumbs onto a plate or bowl and set aside.
Heath the pan again with the garlic oil, adding the anchovies, and stir with a wooden spoon until anchovies break apart and melt slightly. Add the toasted breadcrumbs, stir to combine and set aside.
In another pan, heat the olive oil and add the garlic, and chili cream. Add the broccoli and stir until broccoli is heated through. Add the pine nuts and heat for a few more minutes.
Meanwhile, cook the pasta in the salted boiling water for 1 minute less than directed on the package. Drain the pasta reserving about ¼ cup of the liquid and add it to the broccoli mixture. Add the pasta with the broccoli, stirring until mixed together.
Top with the toasted breadcrumbs, grated cheese and enjoy!
Chef’s Tip: Garofalo Gluten free pasta is made with a unique blend of corn, rice and quinoa. It is a great source of fiber, and we promise your family won’t notice the difference!
Courtesy of Monastery Bakery