Wholemeal Spaghetti with Broccoli and crunchy garlic Croutons
This is another recipe from my region in south of Italy, Puglia, where vegetables are an important part of every day diet.
This main course is suitable for vegans too with minor changes to the original recipe and tastes just as nice!
Ingredients for 4 people:
500 gr fresh florets Broccoli
500 gr wholemeal spaghetti
1 stale bread slice cut in small cubes or reduced to breadcrumbs
1 clove of garlic
EVO oil
4 large table spoons grated pecorino cheese (vegan option use savoury yeast flakes)
4/5 fillets anchovies in olive oil
Instructions:
In a non stick pan cook gently 3/4 tb spoons of olive oil together with the crushed garlic and the bread crumbs for about 2/3 mins, add the anchovies cut in small pieces and stir on a medium flame for further 2 mins, add some salt if needed.
Switch off just when the bread becomes slightly golden.
In the meantime bring a large cooking pan to boil with a tb spoon of salt.
Add the broccoli florets and cook for about 5 mins.
Add the pasta, mix well and cook to the desidered consistency.
Drain the pasta and broccoli and transfer to a large pan where you pour half of the croutons mixture, saute on a medium to high flame.
Serve immediately while hot and garnish each plate with 2/3 spoons of croutons, extra olive oil and a generous tb spoon of grated pecorino cheese.
Enjoy!
This post is also available in: Italian