Pasta with Broccoletti is a classic Italian first course. Any pasta shape works, especially short, thick varieties like Fusilli, Penne, Maccheroni, or the most traditional Orecchiette. In this dish, the creaminess is achieved by thoroughly crushing the broccoletti cooked in oil fragrant with garlic and anchovies. It is also a healthy dish due to the numerous beneficial properties of the broccoletti.
Want to unlock the little secrets of Italian tradition to cook a perfect pasta dish? Read this article: How to Cook Pasta Like an Italian The Step-by-Step Secrets for Perfect “Al Dente”
There are several varieties of broccoletti, the ones suitable for this recipe are those you see in the photo.
For this pasta dish to be successful, the quality of the broccoletti is essential. If they are not good, don’t bother, the final result will be truly disappointing.
The colour is already a good indication—they must be a deep green
To properly crush the broccoletti and form a smooth cream, you will need a potato masher, like this one. It’s a useful kitchen tool for many preparations. You can find inexpensive ones on Amazon or in any kitchen supply store.
Find price here. Choose a stainless steel one, plastic ones do not last long.
Clean the broccoletti by removing the outermost leaves and the hardest parts of the stems. Keep the florets and, if you like, also the final piece of the upper stem where the florets sprout. Divide the florets into small pieces and cut the tender stems into small pieces. Wash them well under running water.
Cook the broccoletti in the same water you will use to cook the pasta. Bring a large pot of heavily salted water to a boil. Submerge the broccoletti and cook them for about 10–15 minutes. They should be very well cooked and soft enough to be crushed with a fork. Drain them with a slotted spoon and leave the water on the heat for the pasta.
In a wide, shallow pan (where you will later toss the pasta), pour a generous amount of extra virgin olive oil. Add the garlic cloves (whole or lightly crushed) and the anchovy fillets. Sauté over low heat until the garlic is golden and the anchovies have dissolved.
Remove the garlic cloves (if you don't like them) and add the drained broccoletti to the soffritto. Add the chili pepper (to taste) and adjust salt and pepper. Stirring well, let them cook over medium heat for at least 5 more minutes, or until you can completely mash them. Crush them with a fork or a potato masher to form a cream. If necessary, to mix better, add a few tablespoons of the pasta cooking water.
Drop the pasta into the water where you cooked the broccoletti. Cook it according to the package instructions, draining it al dente. Set aside one cup of the cooking water.
Transfer the pasta directly into the pan with the broccoletti sauce. If the broccoletti cream is very compact, add half a ladle of the reserved pasta cooking water. Toss everything over high heat for a couple of minutes until the pasta is well combined and creamy.
Serve immediately, and please... do not add grated cheese! If you like, you may sprinkle with extra pepper to taste.
Broccoletti are closely related to broccoli and cauliflower but are considered closer to their original wild form.
Broccoletti are a true superfood, especially for their high content of antioxidants and fiber.
