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Ingredients
- 8 ounce your favorite pasta - (to 9 ounce)
- 1/2 lb broccoli spears cut bite-size
- 3 x garlic cloves chopped
- 2 Tbsp. extra virgin olive oil - (to 3 tbspns)
- 1 x pepperoncini minced
- 1 can anchovies liquid removed Freshly-grated pecorino Romano cheese Freshly-grnd black pepper to taste
Directions
- Put on sufficient water to boil pasta and don't add in salt. When boiling, add in pasta along with broccoli spears. Cook for 8 min.
- Meanwhile, in a medium pan, brown chopped garlic in extra virgin olive oil. Add in pepperoncini and cook 30 seconds. With 1 minute left before pasta and broccoli are done, add in anchovies to the oil and garlic mix and cook on low to medium heat, stirring once gingerly.
- Drain pasta and broccoli and combine with anchovy sauce in big mixing bowl. Add in a fistful (or possibly more) of freshly grated pecorino Romano cheese and a generous amount of freshly grnd pepper (no extra salt). Stir and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 444g | |
| Calories 1233 | |
| Calories from Fat 311 | 25% |
| Total Fat 35.35g | 44% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 1712mg | 71% |
| Potassium 1219mg | 35% |
| Total Carbs 181.13g | 48% |
| Dietary Fiber 11.0g | 37% |
| Sugars 8.49g | 6% |
| Protein 46.97g | 75% |
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