Abruzzi Broc

This dish, a version of a classic dish from the Abruzzi, is a favorite all over central and south Italy and a truly nutritious, all-in-one last-minute dinner. All that’s required is high-quality, fresh ingredients.

Put on enough water to boil pasta and do not add salt. When boiling, add 8 or 9 ounces of your favorite pasta along with about 1/2 pound of broccoli spears cut into bite-size pieces. Cook for 8 minutes. Meanwhile, in a medium pan, brown 3 minced garlic cloves in 2 to 3 tablespoons olive oil. Add one pepperoncini chopped in small pieces and cook 30 seconds. With 1 minute left before pasta and broccoli are done, add a can of drained anchovies to the oil and garlic mixture and cook on low to medium heat, stirring once gingerly. Drain pasta and broccoli and combine with anchovy sauce in big mixing bowl. Add a fistful (or more) of freshly grated pecorino Romano cheese and a generous amount of freshly ground pepper (no extra salt). Stir and serve immediately.

JUDSON J. EMERICK

Claremont

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