Ingredients

• 1⁄4 cup bread crumbs
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 4 cups Romanesco broccoli florets
• 1⁄4 cup pitted olives
• 1 tablespoon capers
• 1 clove garlic, smashed
• 2 anchovy filets
• 1 pound dried pasta
• Salt and pepper

Preparation

Fry bread crumbs in olive oil over medium heat until golden brown and set aside. Brown the florets over high heat in the melted butter and olive oil. Add the olives, capers, garlic, and anchovies until slightly crisp, and lightly stir until anchovies are broken up. Meanwhile, cook the pasta. Drain, toss with sauce and bread crumbs, salt and pepper to taste.

Adapted from Chef Sara Jenkins.

Related posts:

• Rapini with Orechetti Pasta and Sausage
• Pasta with Summer Squash
• Zuccanoes
• Penne with Rapini (Broccoli Raab)
• Stuffed Acorn Squash

Related Tags: