Tuesday, January 21, 2014

Spaghetti with Broccoli and Tomato Sauce

This recipe comes from EatingWell on a Budget cookbook. It's a great pantry recipe! Which just means that most, and in this case all the ingredients can be kept in the pantry or freezer. It was also very quick to make, and is obviously delicious. This is really one of those recipes you want to have in you back pocket for busy weeknights.
We use anchovy paste here but don't be scared, trust me, you can't even taste it in the recipe. We use only a small amount to give it a briny and salty taste. I'm not into fish that much and was skeptical about using it but seriously, you can't taste it. Enough babbling.

-1 1/2 lbs broccoli. Fresh or frozen, with stems or without.
-1 tablespoon of extra-virgin olive oil
-2 cloves of garlic, minced
-1 1/2 teaspoons of anchovy paste
-1/4 teaspoon of crushed red pepper, or to taste
-1 28oz can of whole tomatoes, chopped, juice reserved. Tip: I like to use my kitchen shears to cut the tomatoes up right in the can. That way there are less dirty dishes and less mess.
-1/4 teaspoon of kosher salt
-1/4 teaspoon of freshly ground pepper, or to taste
-12oz of whole-wheat spaghetti or whatever pasta you like
-6 tablespoons of freshly grated Parmegiano Reggiano
If you have time, chop and grate everything you need before starting to cook. That way you aren't rushing around trying to get things chopped while there are pots on the stove. But if you are in a hurry, then the quickest way is to cut as you go.

Everything is ready to go!

-Put a large pot of water on to boil, make sure you salt it. This is the only chance you get to flavor the pasta itself.

-If you are using raw, fresh broccoli, cut the stems from the florets and keep them separate. They should be about 1-inch or bite-sized pieces. Peel, halve and slice the stems. If you are using frozen, make sure to thaw them out beforehand.
-Heat olive oil in a large skillet over medium heat.

-Add minced garlic, anchovy paste and crushed red pepper.

-Cook, stirring constantly, until the garlic is fragrant. Be careful not to burn it! It should take about a minute.
-Add broccoli stems, tomatoes with their juice and bring to a simmer. Note, if you are using the previously frozen, now thawed broccoli, only add it at the end to warm them up.

-Cook stirring occasionally until thickened, 12-15 minutes.

-Add the broccoli florets, cover and cook until tender, about 5-10 minutes. Then season with salt and pepper.

-Meanwhile, cook pasta until tender, 8-10 minutes or just follow package instructions. Drain and transfer to a large bowl or back into the pot. Toss with the sauce. Sprinkle cheese and serve.

Calories: 335 per serving. One serving is 1 2/3 cups.

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