- 400 g broccoli
- extra virgin olive oil, as necessary
- 1 clove of garlic
- chili pepper, to taste
- 30 g capers
- 2 cantabrico anchovy fillets (1 for garnish)
- 320 g mezzi tubettoni pasta (or mezzi paccheri)
- 1 red spring onion
- a few leaves of fresh basil (garnish)
First Courses
Preparation time : 1 hour and 10 minutes
Difficulty :
Ingredients for 4
The pasta recipe is part of the regional tradition but made more original using red spring onions … a touch that makes the difference, just try for yourself!
Difficulty: moderate
Cost: moderate
Preparation time: 1 hour and 10 minutes
Serves: 4
Method
Blanch the broccoli, drain and sauté in the olive oil with the garlic, chili pepper and 1 anchovy fillet.
Cook the pasta al dente separately.
Soften the chopped spring onion in a separate frying pan, add the pasta and sautéed broccoli. Toss together and serve garnished with a few leaves of fresh basil and the remaining anchovy fillet. Enjoy!
