Pasta with Broccoli, Peppers, Anchovies, and Garlic

Name: Pasta with Broccoli, Peppers, Anchovies, and Garlic
Ingredients: One head of broccoli; Two cloves of garlic, finely chopped; Three fillets of anchovies; One red (or yellow or orange, but not green) bell pepper, cut into fine strips; Hot pepper (two cherry peppers, one jalapeno, or one serrano), seeds and ribs removed and cut into fine strips (hot peppers are optional, but highly recommended); 2 or 3 tablespoons of olive oil; ~14 oz pasta. Traditionally, coin shaped orecchiette is used, but any short, but not tubular pasta works fine. Fusilli is another good choice.; 2 TBS RR&Co Heirloom Garlic Oxymel; Grated cheese to taste. This recipe is really over-matched for the creamy subtlety of Parmigiano Reggiano. A good rustic pecorino such as Locatelli Romano is more suited.

redrootcompany.com

Recipe from Angelo Arecchi INGREDIENTS One head of broccoli Two cloves of garlic, finely chopped Three fillets of anchovies One red (or yellow or orange, but not green) bell pepper, cut into fine...

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Ingredients

One head of broccoli
Two cloves of garlic, finely chopped
Three fillets of anchovies
One red (or yellow or orange, but not green) bell pepper, cut into fine strips
Hot pepper (two cherry peppers, one jalapeno, or one serrano), seeds and ribs removed and cut into fine strips (hot peppers are optional, but highly recommended)
2 or 3 tablespoons of olive oil
~14 oz pasta. Traditionally, coin shaped orecchiette is used, but any short, but not tubular pasta works fine. Fusilli is another good choice.
2 TBS RR&Co Heirloom Garlic Oxymel
Grated cheese to taste. This recipe is really over-matched for the creamy subtlety of Parmigiano Reggiano. A good rustic pecorino such as Locatelli Romano is more suited.