Spaghetti Corleone
Fresh summer pasta that is sure to join your weeknight rotation!
Ingredients
- 16 oz Spaghetti
- 16 oz Pitted Black Olives
- 8 oz Jarred Pepper Salad
- 8 oz Jarred Roasted Red Peppers
- 2 Cups Fresh Broccoli
- 1 Tin Flat Filet Of Anchovies
- ½ Cup Grated Parmesan Cheese
- 3 Cloves Minced Garlic
- 1 Dried Hot Pepper
- ½ Cup Olive Oil
- 1½ Cup Water
- ¼ Tsp Salt
- ¼ Tsp Pepper
- 1 Tsp Chopped Fresh Parsley
Instructions
- In a large pot bring water for spaghetti to a boil. Once boiling add salt and uncooked pasta.
- In a separate large skillet stream broccoli until bright green and fork tender. Set broccoli aside.
- In the same large skillet used for the broccoli brown the minced garlic and dried hot pepper in the olive oil on medium heat.
- Add the filet of anchovies and cook until almost dissolved, stirring frequently.
- Remove skillet from stove and allow to cool slightly.
- Drain pasta once fully cooked and add to a large bowl with the steamed broccoli.
- Add the water to the large skillet and return to medium heat.
- Add pepper salad, roasted red peppers, olives, and parmesan cheese to the skillet.
- Stir & reduce to desired consistency.
- Add the skillet mixture over top of the spaghetti and broccoli in the pasta bowl. Mix to incorporate.
- Finish with fresh parsley and enjoy!