1 medium broccoli crown
To taste, salt
6 tablespoons of olive oil
1 medium onion, diced
1 tablespoon of hot pepper flakes
50g of chopped nuts
50g of white raisins
3 fillets of anchovy
400g of penne pasta
Fresh parsley, to taste
3 tablespoons grated cheddar cheese
1 medium broccoli crown
To taste, salt
6 tablespoons of olive oil
1 medium onion, diced
1 tablespoon of hot pepper flakes
50g of chopped nuts
50g of white raisins
3 fillets of anchovy
400g of penne pasta
Fresh parsley, to taste
3 tablespoons grated cheddar cheese
1
Divide the broccoli into small florets and blanch in boiling water with salt for about 5 minutes
2
Drain the broccoli and reserve the cooking liquid
3
In a pan, heat two tablespoons of olive oil, sauté the onion and add the hot pepper flakes
Simmer on low heat for 2 minutes
4
Add the cooked broccoli to the pan and let it cook for 2 minutes
5
Cook the penne pasta in the reserved cooking liquid until al dente, then drain and add to the pan
Mix in some fresh parsley, sprinkle grated cheddar cheese, and serve immediately.
