Thanksgiving leftovers are all gone. Too much turkey anyways. So, how about just something green? Like
Peter Cardew's Broccoli Pasta
Ingredients for two, or one, with microwave lunch at work another day.
* 1 crown of broccoli (200-300g)
* olive oil
* 2 anchovy fillets, from glass jar (they last longer)
* 1 fresh Thai chili, seeded (depending on taste) and chopped fine
* 1 large clove garlic, chopped fine
* enough pasta for two, dried not fresh. (For this, I prefer fettuccine or spaghetti.)
* cheese, grated (I prefer Romano with this, but it's up to your personal taste.)
* salt (maybe)
* pepper, a mix of white and black in your pepper grinder
In a large pot, boil salted water for the pasta while you are cooking the "sauce." (Turn to low when the water boils.)
Steam the broccoli crown for 5-6 minutes and set aside. This can be done ahead of time. Cut the broccoli into florets (approximately thumb size). Don't discard the stalks, dice them fine.
In a large saute pan, heat the olive oil over low heat. Add the chopped anchovies and the chopped Thai chili. Watch them carefully and stir with a wooden spoon until the anchovies soften and "melt." You don't want to burn them, or you'll have to start again. Add the chopped garlic and stir for no more than a minute.
Add the steamed broccoli and stir with a wooden spoon for a couple of minutes to thoroughly combine all of the ingredients. Add a knob of butter for richness and keep warm on very low heat.
Add the pasta to the salted boiling water. Set the timer for two minutes less than specified on the package. Drain the pasta but keep back a few tablespoons of the pasta water.
Add the pasta to the sauce, still over low heat, and toss with tongs to thoroughly combine. If it's too wet, keep tossing over the heat. If it's too dry, add some of the reserved pasta water. You want the result to be neither wet, nor dry; you want it to be slippery.
Add the cheese and pepper and mix well into the pasta. Taste for salt, but with anchovies and salted pasta water, it may not be necessary.
When he's not eating, Peter Cardew is designing buildings.