Sunday At the Giacomettis

This is a fine example on how minimal ingredients can yield a great result.  This dish, typical of the Puglia region of Italy is very familiar to so many of you here in the United States.  The "Andy Boy" variety out of California, is the variety of choice.   Don't be intimidated by the anchovy.  You may use anchovy paste if you like however you will not get the best result as the paste breaks down a little two quickly.  Buy some good anchovies from Portugal.  They are inexpensive and last once they are opened.  The anchovy adds great flavor and disintegrates into the hot olive oil.   I came across this special pasta (little Harmonica shapes),  from Puglia in a speciality food store here locally on sale.  For under $15 for the entire dish, a little goes a long way.  Ingredients: 12 oz of dry pasta of your choice. (Spaghetti, Penne, etc) 1lb plus 1/2 lb of Andy Boy Broccoli (Broccoli rabe) 4 anchovy...

Servings for 6 people: 1 pound or so Broccoli florets, cleaned dried and set aside 1/4 cup olive oil One large skillet (enough to hold your pasta when cooked) 3 cloves of garlic, diced one teaspoon of hot pepper flakes two teaspoons of anchovy paste or one anchovy One pound of Pasta of your choice. Several tablespoons of salt (2 for your pasta water), one for your Broccoli).  This is a wonderful, stand alone dish, that is very satisfying. Place a large, 8quart pot,  filled with water on to boil.   Add 2 tablespoons salt and  bring to a boil.   Blanch your Broccoli florets in the boiling water.  Cook for approximately 3 minutes.  Remove and set the broccoli aside to drain.  Be sure and reserve your water as you will re-use this same pot to cook your pasta later.  Add more water if necessary.  In the meantime, heat your oil in your skillet on low.  Add your diced garlic, red pepper flakes and ...