Black Pepper Pasta With Olive Oil And Broccoli Sauce Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Olive oil1⁄2 Cup (8 tbs)
 Flat anchovy fillets6 , hopped coarse
 Fresh broccoli1⁄2 Bunch (50 gm), cut into 1-inch florets and cooked al dent
 Freshly ground black pepper To Taste
 Salt To Taste
 Black pepper pasta3⁄4 Pound
 Butter1 Tablespoon
 Freshly grated cheese1⁄2 Cup (8 tbs) (Half Romano And Half Parmesan)

Nutrition Facts

Serving size: Complete recipe

Calories 2312 Calories from Fat 1255

% Daily Value*

Total Fat 141 g217.6%

Saturated Fat 31.2 g156%

Trans Fat 0 g

Cholesterol 121.1 mg

Sodium 4398.9 mg183.3%

Total Carbohydrates 192 g63.9%

Dietary Fiber 13.6 g54.3%

Sugars 1.2 g

Protein 63 g125.5%

Vitamin A 17.9% Vitamin C 74.7%

Calcium 68.8% Iron 9.2%

*Based on a 2000 Calorie diet

Directions

1. In a large skillet add the olive oil and the anchovies. Cook together until the anchovies combine with the oil; use a wooden spoon to dissolve the anchovies.
2. Add the broccoli florets and the pepper and saute over moderate heat for 5 minutes. Check and adjust salt seasoning if necessary.
3. Cook pasta until al dente, drain well, and return it to the pot in which it cooked. Add the butter and toss lightly. Add the olive oil and broccoli mixture and toss again. Add the cheeses and toss once more.
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