Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Broccoli |
| 1½ tablespoon | Salt; for rigatoni |
| 1 pounds | Rigatoni |
| 1 can | Anchovies in olive oil |
| 1 | Garlic clove; minced |
| 2 teaspoons | Dry breadcrumbs |
| ½ cup | Olive oil |
Wash and trim broccoli. Devide into florets and slice stalk into 2-in, finger-sized slices. Bring large quantity of water to boil.
Add salt, broccoli, and rigatoni at same time. Stir immediately and cook over high heat about 10 minutes or until pasta is al dente, stirring occasionally. While this is cooking, heat a small pan. Add oil, anchovies, and garlic; include the oil the anchovies are packed in. Stir occasionally. The anchovies will completely dissolve in the oil, forming a sauce. When anchovies are dissolved, add breadcrumbs.
When pasta is done, remove and drain, but not totally dry. While still dripping a little, transfer to a warm bowl. Toss broccoli and pasta with anchovy sauce. Serve immediately with grated cheese.
Submitted By NICK LA ROCCA On 02-28-95