Spaghetti with broccoli, garlic, and anchovies from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Lepa on December 15, 2021

    This recipe was so disappointing. I often find ATK recipes like this: over-engineered with mediocre results. In this case, I usually make pasta with broccoli by boiling the broccoli in the water before cooking the pasta and then sauteing the broccoli in garlic and olive oil until it's a flavorful mash and then adding pasta. I like how the broccoli melts into the pasta. Here, the headnote says that traditional method results in flavorless broccoli. On the contrary, I found the broccoli here never fully cooked down so it didn't meld with the pasta well. Super disappointing and now I'm temped to make a batch of Rachel Roddy's simple version later this week to satisfy my craving.

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