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Pipette con Broccoli

Traditionally, this dish is made with Orecchiette.  But.  I didn't have any...and I did have Pipette, so I went with it.  Pasta with broccoli is very common in its many variations not only in our house, but across the globe. Broccoli is a veggie that all of the kids and adults in the house enjoy without that makes this a go-to dish for us.  I don't always use the anchovies.  Because, though the kids (um...and the hubs...don't tell) eat them when they don't know they're there, if they see me putting them in?  Well, they suddenly "taste them".  Obviously it's all in their heads, but what can I say?

I love it simple like this, but my daughter loves a light alfredo sauce thrown in. And the boys love it with red sauce.  So even though it's pasta with broccoli in its base can make many different meals in its variations.

That's it for today.  Simple.  Green.  Pasta.  Heading out the door to Lowe's - because I'm feeling crafty.  I want to create something!  Must find wood.  And wood glue.  And paint...
Pipette con Broccoli

by Heather Schmitt-González
Cook Time: 20-25 minutes
Keywords: boil entree pasta broccoli Italian
Ingredients (serves 6)
  • ~2½ lb. broccoli
  • 6 Tbs. olive oil
  • 4 garlic cloves, peeled & crushed
  • 1 tsp. crushed red chiles
  • 10 anchovy fillets in olive oil
  • 1 lb. Pipette (or other small pasta)
  • freshly grated Parmesan
  • salt
  • freshly ground black pepper
Trim broccoli into bite-sized florets. Cook in a large saucepan of boiling, salted water until just tender, ~5 minutes. Using a slotted spoon or skimmer, transfer to a colander set in a bowl of ice water to shock the broccoli (stop cooking and hold bright green color). Remove from water once cooled and allow to drain.

Return broccoli cooking water to a boil and cook pasta according to package directions, until al dente.
While pasta is cooking, heat olive oil in a large sauté pan. Add garlic, chile, and anchovies and cook until anchovies are melted into the oil and the garlic smells fragrant. Mash the anchovies with a wooden spoon and then add the broccoli florets and cook for a few minutes more. Taste and season with salt and pepper, if needed.

Drain pasta, reserving about a cup of the cooking liquid. Add pasta and reserved water to sauté pan and toss to coat.

Grate Parmesan over the top and sprinkle a few extra crushed red chiles on top, if you wish. Serve.
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*recipe inspired by/adapted from Twelve by Tessa Kiros

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IHCC theme: Go Green!
Presto Pasta Nights hosted at Cook. Craft. Enjoy. this week
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