Ingredients: (4 servings)
14 oz. ROTINI PASTA
1 lb. broccoli
3-4 canned anchovies
½ chopped red onion
½ cup toasted breadcrumbs (toast on a non-stick sauce pan for 2-3 minutes or until light brown stirring frequently)
EXTRA VIRGIN OLIVE OIL
Grated Grana Padano cheese (alternative Parmesan cheese)
For the sauce: boil broccoli in salted water until it’s soft. Drain broccoli and save the water for later. Drizzle olive oil in a saucepan, add onion and sauté for 2-3 minutes. With emulsion mixer blend the cooked broccoli. Add blended broccoli and anchovies to saucepan. Simmer for a few minutes then add Grana Padano cheese.
Bring a large pot to boil with the water left over from the broccoli (if needed add extra water).
Drain the pasta then, transfer it into the pot with the sauce. Return the pot to the stove over medium heat. Toss the pasta with the sauce until it coats the pasta.
Serve immediately. Garnish with toasted breadcrumbs.