by healthierkitchen
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healthierkitchen's Notes:
Expand3/4 pounds spaghetti, whole wheat or semolina, both work fine Ask a question about this ingredient
1 large bunch broccoli, cut into florets (about 6 cups) Ask a question about this ingredient
1/4 cup olive oil, plus two tablespoons Ask a question about this ingredient
5 cloves garlic, minced Ask a question about this ingredient
2 fat anchovy fillets Ask a question about this ingredient
1 teaspoon Aleppo pepper Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
2 tablespoons parsley, chopped Ask a question about this ingredient
2 teaspoons lemon zest Ask a question about this ingredient
1/3 cup bread crumbs, I use whole wheat Ask a question about this ingredient
Preheat oven to 425 degrees.
Ask a question about this stepPut a pot of salted water on to boil for the spaghetti.
Ask a question about this stepSeparate broccoli into florets and place on half sheet pan. Drizzle two tablespoons olive oil over top and toss to coat. Sprinkle a little kosher or sea salt over top. Roast in oven for 15 - 20 minutes. You want them to cook through and brown a little. Throw the little tiny florets and bits of broccoli into the pan as well - they will crisp up a bit and provide a nice crunch.
Ask a question about this stepOnce the water is boiling, add the pasta and cook to "al dente" according to directions on the package.
Ask a question about this stepHeat a high sided saute pan, with enough room for the whole recipe, over medium to medium-low heat. Add the 1/4 cup olive oil and then the 5 cloves of garlic. Let the garlic soften and brown a little, but not burn. Add the anchovies and stir until the anchovies dissolve. Add the Aleppo pepper and a sprinkle of salt. Once everything is mixed, leave the burner on very low to keep this warm.
Ask a question about this stepHeat up a small skillet over medium heat and add one tablespoon olive oil. Add the garlic and let it soften and lightly brown. Add the lemon zest and parsley, and then the bread crumbs and mix well. Lower burner to medium-low and let the bread crumb mixture toast lightly.
Ask a question about this stepOnce the broccoli is well roasted, add it to the pan with the garlic and anchovy. Mix well to coat.
Ask a question about this stepReserve 1/2 cup pasta water and drain the pasta. Add the pasta to the pan and toss well. If the mixture seems dry, add some of the pasta water a few splashes at a time.
Ask a question about this stepAdd about 3/4 of the bread crumb mixture to the pan and mix well.
Ask a question about this stepOnce the pasta mixture is in a serving dish, sprinkle the remaining bread crumbs over top.
Ask a question about this stepMany thanks for commenting gingeroot. I think I got a little emotional over the Passover holiday this year.
ahh the Moosewood, so many memories of that cookbook. Your sharing of such an intensely personal connection--you touch so many people. Thank you for sharing--for so many reasons--not the least of which are some yummy ones!
Thanks for your comment, lorigoldsby. I'm usually pretty vague about why I do what I do, but lately I've been more direct. Not sure what changed...maybe time?
OK, I keep getting teary-eyed reading these headnotes. What a great sister and a lovely tribute to her. I considered entering aglio olio, which was a standy in my house growing up and still is, but your version sounds much better!
Thanks Midge. She was terrific! You should enter yours too - can never have too much garlic with pasta!
How wonderful to carry on your sister's legacy, a great tribute! I have this same recipe posted - check it out, (almost used it for this contest), it was a recipe my grandmother made often, and one dear to my heart because of that, and so I will always remember your story now, too! The recipe I have posted is minus your breadcrumbs and anchovy additions, but I hope try that..sounds tasty!
Wow, lapadia, great minds.... I will have to try cheese, too. Was this an Italian grandmother? I always suspected I'm actually Italian! Hope you'll give the anchovy and bread crumbs a try.
Not only an awesome recipe, but a wonderful tribute! Thank you for sharing it....
Thanks wssmom. Both my husband and I grew up on LI.
And not only did you live to tell about it, you are still speaking in complete sentences! LOL!
I love broccoli and all the ways it can be made. Do you remember the Broccoli/Mushroom/Noodle casserole from Moosewood?
Your lovely story is hitting so close to home. My own little sister is struggling with a terminal illness. One of her few pleasures left is to enjoy a nice meal.
Bevi, I pulled out my Moosewood and I still have a very yellowed scrap of looseleaf binder paper as a bookmark on that page! I'm so sorry that your sister is ill and hope that a recovery or repreive is in her future. Enjoy your time together.
I have tears in my eyes from reading your story. What a great recipe and wonderful tribute to your sister.
Thanks drbabs. I made my daughter read it before I posted to make sure it wasn't too maudlin. I'm only just starting to write about this.
What a great combination. Anchovies and those luscious breadcrumbs - this is far from an ordinary pasta with broccoli. And what a lovely tribute to your sister.
Thanks so much boulangere.
What a great recipe and story! Thank you, I really enjoyed reading it.
Thanks so much LoveJuliette. It was really hard to write this.
I love this pasta. It's so simple yet packed with such bold flavors.
Thanks!! It actually makes a good side dish for milder fish like flounder, etc. I sometimes use the same breadcrumbs as a topping for the fish as well.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I'm not sure how I missed this, but what an incredibly lovely tribute to your sister. I am the oldest of four and my youngest brother is 13 1/2 years younger than me. I have really enjoyed sharing my love of food and cooking with him. I have tears in my eyes. Thank you for sharing this, healthierkitchen.