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Melted Broccoli Pasta with Capers and Anchovies
Ingredients
  • Kosher salt
  • 2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
  • 12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
  • 3 tablespoons (45 ml) extra-virgin olive oil, divided
  • 1 cup (54 g) panko or Freezer Bread Crumbs (see Note)
  • 4 oil-packed anchovy fillets
  • ¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
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