Print This Recipe Tomato Cracked Pepper Pasta with Olive Oil and Broccoli Sauce ¾ lb. Pappardelle’s Tomato Cracked Pepper Pasta 6 flat anchovy filets, chopped coarsely ½ cup olive oil ½ bunch fresh broccoli, cut into 1 in. florets Freshly ground black pepper Sea salt 1 tablespoon butter* ¼ cup freshly grated Parmesan cheese ¼ cup freshly grated Romano cheese* 1. Steam, microwave or boil broccoli until al dente. 2. Heat olive oil and anchovies in skillet over moderately high heat until anchovies combine with oil; use wooden spoon to dissolve the anchovies. 3. Add broccoli and black pepper and saute over moderate heat for 5 minutes. Check and adjust salt if necessary. 4. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain thoroughly and return to pot cooked in. Add butter and toss lightly. Add the olive oil and broccoli mixture and toss again. Add the cheeses, toss once more and serve immediately. -Or- In Step 4, eliminate butter and Romano cheese (“*” items). Heat Pappardelle’s Marsala Sauce until hot. Toss with cooked pasta. Add olive oil and broccoli and toss again. Top with Parmesan and serve immediately. Serves 4-6 http://www.pappardellespasta.com Copyright © by Pappardelle's Pasta Co. Print This Recipe