Penne with drowned broccoli is incredibly delicious. The delicate taste of the broccoli is enhanced by the anchovies and garlic. Sundried tomatoes are the perfect complement to give this dish some sweetness and at the same time a Mediterranean look. The name ‘drowned broccoli’ comes from the Italian ‘broccolo affogato’ which is the wrong translation of the authentic Sicilian name, vrocculu affucatu which means ‘choked broccoli’. It might be because ‘affogato’ and ‘affucatu’ sounds similar. It’s easy, quick, healthy and yummy… what are you waiting for?INGREDIENTS
- 350 g penne
- 1 medium broccoli
- 4 sundried tomatoes
- 3 anchovies in olive oil (vegetarians or vegans can skip this)
- 4 garlic cloves
- extra virgin olive oil
- black pepper
- sea salt
METHOD Chop the sundried tomatoes, cut the anchovies in small pieces and gently fried them in a pan with some extra virgin olive oil for 4-5 minutes. Add chopped garlic and cook for 1 more minute. Add freshly ground black pepper and adjust with sea salt if necessary.
Chop the broccoli in medium chunks, remove the hardest parts and boil it in salted water together with penne. When pasta is ‘al dente’ drain everything and put it back it the pot. Add the mixture from the frying pan to the pot and stir well. Add more extra virgin olive oil if too dry.
Serve immediately and sprinkle with more freshly ground black pepper. If you like cheese, top it with freshly grated parmesan cheese.