Pennette with Broccoli is a first course typical of Roman cuisine. The pasta is combined with the broccoli seasoned with a delicious tomato sauce enriched with anchovies, garlic and chili. The whole dish is finished with a generous sprinkling of grated Pecorino Romano cheese. Tasty and simple to prepare!
Blanch the broccoli florets in plenty of salted water for about 10 minutes; in a sauté pan heat 3 tablespoons of oil over low heat, melting the anchovies with the garlic and chili. Add the florets and let them absorb the flavors.
Cook the pasta in the broccoli water, combine it with the rest and mix, adding the cheese.
Plate and garnish with toasted almonds coarsely chopped.
Italy, Lazio
| Energy (kcal) | 175.22 |
| Carbohydrates (g) | 33.72 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 0.89 |
| of which Saturates (g) | 0.16 |
| Protein (g) | 7.23 |
| Fiber (g) | 2.92 |
| Sale (g) | 0.01 |
