Pennette with broccoli is a typical dish of Roman cuisine. The pasta is combined with broccoli seasoned with a delicious tomato sauce enriched with anchovies, garlic and chili pepper. Everything is completed with a generous sprinkling of grated Pecorino Romano cheese. Tasty and easy to prepare!
Blanch the broccoli florets in plenty of salted water for about 10 minutes; in a sauté pan heat 3 tablespoons of oil over low heat, dissolving the anchovies with garlic and chili pepper. Add the florets and let them flavor.
Cook the pasta in the broccoli water, add it to the rest and mix together, adding the cheese.
Plate and garnish with toasted almonds roughly chopped.
Italia, Lazio
| Energy (kcal) | 175.22 |
| Carbohydrates (g) | 33.72 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 0.89 |
| of which Saturates (g) | 0.16 |
| Protein (g) | 7.23 |
| Fiber (g) | 2.92 |
| Sale (g) | 0.01 |
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