Spaghetti with Broccoli, Garlic, and Anchovies
Why This Recipe Works
Though the norm for pasta and broccoli recipes is overcooked broccoli with underseasoned pasta, we set out to create a dish with crisp, sweet, tender vegetables that married well with the mild wheaty tones and tender texture of pasta. To cook the broccoli perfectly, we sautéed the florets and stalks in a frying pan with oil, then added water to the pan. The hot steam and moisture quickly turned the broccoli bright green and tender. As for flavorings, we found that broccoli has an affinity for garlic and anchovies, but also works well with heartier combinations such as sausage and peppers or olives and feta.