Antipasto Pasta

1. 1

   In a large pot of salted boiling water, cook the pasta just until al dente.

2. 2

   Drain, reserving 1 cup of the cooking water.

3. 3

   In a large, deep skillet, heat the olive oil.

4. 4

   Add the anchovies and garlic and cook over moderately high heat, stirring, until fragrant, about 1 minute.

5. 5

   Add the broccoli florets and stems and cook for 2 minutes, stirring occasionally.

6. 6

   Add 1/2 cup of the reserved pasta water, cover and cook until the broccoli is tender but still bright green, about 2 minutes.

7. 7

   Mash the broccoli coarsely.

8. 8

   Add the pasta, Peppadews and the 1/2 cup of Parmigiano to the skillet and toss.

9. 9

   Add the remaining 1/2 cup of pasta water and cook, tossing, until the pasta is coated with a light sauce, about 2 minutes.

10. 10

    Stir in the parsley and serve in bowls, passing extra Parmigiano on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.