Description
This is a fabulous recipe for a light and flavorful pasta dish that’s full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 6 cloves garlic, chopped
- ¾ cup finely chopped broccoli florets
- ½ cup sliced mushrooms
- 6 ounces anchovy fillets, chopped
- 1 cup water
- ¼ cup chopped green onions
- ½ cup diced tomatoes
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon extra-virgin olive oil
- 1 (16 ounce) package linguine pasta
- 1 ½ tablespoons crushed red pepper flakes
- 1 pinch black pepper (Optional)
Instructions
- Heat 6 tablespoons olive oil in a large skillet over medium heat
- then stir in garlic
- broccoli
- and mushrooms; cook until lightly browned. Add anchovies and water
- cover
- and simmer for 4 to 5 minutes. Stir in green onions
- tomatoes
- and parsley
- cover again
- simmering until vegetables are soft
- about 3 to 4 minutes.
- While the vegetables are cooking
- bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente
- about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired
- season with black pepper. Serve immediately.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6