BROCCOLI & ANCHOVY gluten free sauce

This sauce is good with many short pasta shapes such as GARGANELLI, CICCATELLI, ORECHIETTE, PENNE and SPIRALI (FUSILI):

For 4 persons:

360 gms pasta
400g Broccoli (use fresh or frozen florets)
8 Anchovy fillets preserved in olive oil
Chilli or Paprika (to taste)
Olive Oil
Salt (to taste)

Cook the broccoli in water and drain.
Fry finely chopped garlic in olive oil (do not allow to burn). Note cooking garlic just takes a minute or so. 
Add chilli or paprika and the Anchovy fillets. Continue stirring on a low heat for a minute or two to allow the anchovies to 'dissolve' in the pan. 
Add the broccoli and mix gently. Cook for approx 10 minutes while the pasta is cooking.
Add approx 2 or 3 tablespoons of water to the broccoli mixture and blend. 
Season to taste and then mix the cooked pasta with the sauce.
Serve immediately.

(Copyright S.Corcoran May 2009)

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