Name: Conchiglie Rigate: Romanesco Broccoli (Conchiglie Rigate con Broccoli Romanesco)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 1 clove garlic, finely chopped; 1 head Romanesco broccoli (400 g); 6 tablespoons extra virgin olive oil; a little grated Pecorino Romano or Parmesan, or a few spoons of great oil, to serve; a pinch of crushed dried chilli flakes (½ a teaspoon if you want it hot); 160 g conchiglie rigate; 4 tablespoons chopped flat-leaf parsley; 1 large salted anchovy fillet, chopped (optional)

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This is one of many dishes where you could cook the pasta and broccoli together (see orecchiette with cime di rapa, and farfalle with broccoli). Indeed, it would seem ideal, as both take the same time to cook. Here I diverge from my usual principle of keeping everything as simple as possible – I prefer the broccoli to have had some time to marinate in olive oil befor