Best Perciatelli With Broccoli Tomatoes And Anchovies Recipes

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MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES



Melted Broccoli Pasta With Capers and Anchovies image

In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.

Provided by Sheela Prakash

Categories     Dinner     Lunch     Pasta     Broccoli     Capers     Anchovy     Breadcrumbs     Garlic     Pescatarian     Dairy Free     Quick & Easy     Healthy     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 9

Kosher salt
2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 cup (54 g) panko or Freezer Bread Crumbs (see Note)
4 oil-packed anchovy fillets
¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
2 garlic cloves, minced
¼ teaspoon red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
  • Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
  • Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
  • Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
  • When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
  • Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.

SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC



Spicy Pasta with Broccoli, Anchovy, and Garlic image

An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.

Provided by Stephen Van Houten

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

1 head broccoli, cut into florets
3 tablespoons olive oil, divided
2 pinches salt to taste
½ (16 ounce) package linguine pasta
6 anchovy fillets in olive oil, drained
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes, or more to taste
1 pinch ground black pepper to taste

Steps:

  • Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
  • Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
  • Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g

PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE



Perciatelli with Tomato and Prosciutto Sauce image

This version of a classic Italian pasta dish is prepared with prosciutto, as was often done in Italian-American restaurants. For a more traditional version, substitute 6 ounces of guanciale (cured pork-cheek bacon) or regular bacon cut into 1/4-inch strips for the prosciutto. Cook the guanciale or bacon in the skillet with the olive oil before adding the onion. Cook until lightly browned but still soft, about 4 minutes for the guanciale or 2 minutes for the bacon. Then add the onion and continue with the recipe as below.

Yield makes 6 servings

Number Of Ingredients 9

Salt
One 35-ounce can whole Italian plum tomatoes (preferably San Marzano)
1 pound perciatelli pasta
1/3 cup extra-virgin olive oil
1 large yellow onion, cut into 1/2-inch slices (about 1 1/2 cups)
2 bay leaves
4 ounces imported Italian prosciutto, sliced 1/8 inch thick and cut crosswise into 1/2-inch strips
1/2 teaspoon crushed hot red pepper
1 cup grated mild Pecorino Romano cheese

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
  • Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
  • Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.

PERCIATELLI WITH TUNA, CAPERS AND TOMATOES



Perciatelli with Tuna, Capers and Tomatoes image

Categories     Pasta     Tomato     Quick & Easy     Tuna     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

8 ounces perciatelli or spaghetti
2 tablespoons olive oil
4 rolled fillets of anchovies with capers from can
3 garlic cloves, minced
1 14- to 14 1/2-ounce can ready-for-pasta chunky tomatoes
1/4 cup dry white wine
1 6 1/8-ounce can white tuna packed in water, drained well
3 tablespoons chopped parsley

Steps:

  • Cook pasta in pot of boiling salted water until just tender but still firm to bite.
  • Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks.
  • Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.

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