Pasta with Broccoli, Sun-Dried Tomatoes, Olives, and Anchovies

This dish couldn’t be more organic! Straight from the garden: fresh homegrown broccoli!

Today’s dish? A simple yet flavor-packed pasta with broccoli, sun-dried tomatoes, olives, anchovies, capers, garlic, dried chili… and of course, a generous grating of Parmigiano.

How to make it (serves two):
Start by heating a few tablespoons of olive oil in a pan. Add two crushed garlic cloves, three anchovy fillets, and some dried chili flakes. Let it sizzle.

Then add one large chopped broccoli crown. Stir, then pour in about 3 glasses of water and 2 of white wine. Let it simmer gently. Stir now and then, and add a splash more wine if needed.

After 5 minutes, toss in chopped sun-dried tomatoes, olives, and capers. Let it all cook together for another 10 minutes on low heat.

Then mix in your cooked pasta and grate over fresh Parmesan, as much as you like (but don’t go overboard 😉).

Time to plate up and enjoy!

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