Broccoli Soup with Pasta and Anchovy
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 head of romanesco broccoli, stem cut off
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, peeled and minced
- 7-8 anchovy filets
- ½ teaspoon chili flakes
- 2 tablespoons tomato paste
- 24 oz. smooth tomato puree
- 6 cups water
- 2 tablespoons kosher salt
- Black pepper, to taste
- 8 oz. pasta, such as dittalini or casarecce, or spaghetti, broken in half
- Fresh parsley, finely chopped for garnish
- Pecorino, for serving
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