ORECCHIETTE Nº 87

INGREDIENTS

FOR 4 PEOPLE

3/4 lb Rummo Orecchiette N° 87
21 oz broccoli florets
1 clove garlic
4 anchovy fillets
3 Tbsp extra virgin olive oil

DIRECTIONS

Peel the garlic. Boil the broccoli florets in ample salted
water. When tender, strain, but keep the water. Bring it
back to the boil and cook the Orecchiette for 13 minutes.
Meanwhile, sauté the garlic in olive oil, add the anchovy
fillets (they will dissole) and the broccoli, sauté. Drain
the cooked pasta and toss in the sauté pan with
the broccoli. Serve. Buon appetito.