Ingredients:
(for 4 people) A V B Gf*
- 9 oz. of short dry pasta (like penne or rotini)
- 1 big potato
- 1/3 lb. of broccoli
- Four to six quarts of cold water
- 6 Tbsp. of extra virgin olive oil
- 10 canned anchovies
- 1 oz. grated Parmesan cheese
- 2 tsp. of salt
Put the water to boil, in a pot big enough to cook the first three ingredients.
Meanwhile, peel the potato and cut it into small cubes (1/4 inch). Wash the broccoli and cut them into small pieces. As soon as the water reaches a full, rolling boil, add first the salt and then the first three ingredients. Gently stir ingredients immediately after adding to water.While the pasta is cooking, warm up the oil in a saucepan and cook the anchovies until they melt. When the pasta is cooked al dente (follow package directions for cooking time) drain the pasta/potato/broccoli, transfer them in to serving bowl, dress with the anchovies & oil mix, the grated Parmesan cheese, toss and serve hot.
* Gluten free with rice pasta or quinoa pasta