Sicilian Pasta with Broccoli and Breadcrumbs

Ingredients

• ¾ cup extra-virgin olive oil
• 1 cup packed fresh breadcrumbs (from day-old crusty bread)
• 1.5 teaspoons salt
• 6 whole garlic cloves
• 4 whole anchovy fillets in oil
• ¼ teaspoon red pepper flakes
• 6 cups fresh broccoli florets, cut into 1-inch pieces
• 1 pound dried spaghetti or bucatini pasta
• ½ teaspoon freshly ground black pepper

Instructions

1. 1

   Heat a 12-inch skillet over medium heat. Pour in 0.25 cup of the extra-virgin olive oil, then add 1 cup of packed fresh breadcrumbs and 0.5 teaspoon of salt. Stir constantly, breaking up any clumps with the back of a wooden spoon, until the breadcrumbs turn golden brown and smell toasty — about 4–5 minutes. Transfer to a small bowl and set aside.

2. 2

   Peel and thinly slice 6 garlic cloves. Pat 4 anchovy fillets dry and chop them roughly into small pieces. Have 0.25 teaspoon of red pepper flakes measured and ready.

3. 3

   Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat. Add 1 tablespoon of salt — the water should taste like the sea. Add 1 pound of dried spaghetti or bucatini pasta and stir well to prevent sticking. Cook according to package directions, but plan to drain about 2–3 minutes before the pasta reaches full tenderness.

4. 4

   About 8 minutes after adding the pasta, add 6 cups of fresh broccoli florets to the same pot. The broccoli should cook in the starchy pasta water until it becomes very tender and starts to break down — this is intentional. Continue cooking the pasta and broccoli together until the pasta is just shy of al dente, about 4–5 minutes more.

5. 5

   While the pasta and broccoli finish cooking, return the 12-inch skillet to medium heat. Pour in the remaining 0.5 cup of extra-virgin olive oil. Add the sliced garlic and cook gently, stirring often, until it turns light golden and becomes fragrant — about 2 minutes. Be careful not to let it brown or it will taste bitter. Add the chopped anchovies and 0.25 teaspoon of red pepper flakes, stirring until the anchovies dissolve into the oil, about 1 minute. You'll see a savory, fishy aroma — this is correct.

6. 6

   Reserve 1 cup of the pasta cooking water, then drain the pasta and broccoli in a colander — do not rinse. Add the hot pasta and broccoli to the skillet with the garlic-anchovy oil. Toss gently, adding the reserved pasta water a little at a time until the sauce becomes creamy and coats every strand — you should see a silky, starchy emulsion. This usually takes 0.5 to 0.75 cup of the cooking water. Taste and adjust seasoning with 0.5 teaspoon of freshly ground black pepper and a pinch more salt if needed.

7. 7

   Divide the pasta among four warm bowls. Spoon the sauce over each serving and top generously with the toasted breadcrumbs. Serve immediately while steaming hot — the breadcrumbs will soften slightly from the residual heat, creating a delicate contrast.

Tools you’ll need

• 12-inch skillet
• wooden spoon
• small bowl
• sharp knife
• cutting board
• large pot
• colander
• measuring cups
• measuring spoons

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