Broccoli-Anchovy Sauce with Ziti | America's Test Kitchen

Name: Broccoli-Anchovy Sauce with Ziti | America's Test Kitchen
Ingredients: 1 tablespoon table salt; 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled, quartered, and cut into 2-inch lengths; 1 pound ziti , penne, or rigatoni; 1 can anchovy fillets (2 ounces), oil reserved; 6 tablespoons olive oil

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Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

Keywords

Fish & Seafood
Italian
Fruits & Vegetables
Europe
Vegetables
Grains
Rice & Beans
Weeknight
Main Courses

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Ingredients

1 tablespoon table salt
1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled, quartered, and cut into 2-inch lengths
1 pound ziti , penne, or rigatoni
1 can anchovy fillets (2 ounces), oil reserved
6 tablespoons olive oil