Broccoli and Tomatoes in Anchovy Sauce
The broccoli and tomatoes can be tossed with the sauce and served as a side dish, or the whole thing can be combined with cooked angel-hair pasta and served with a fresh green salad and a hunk of country whole-grain bread.
INGREDIENTS | SERVES 4
⅓ cup olive oil
3 cloves garlic
6 anchovy fillets or 2 tablespoons anchovy paste
½ cup fresh parsley, stems removed
1 pound broccoli florets
2 large, ripe tomatoes
½ cup grated Romano cheese
Salt, to taste
In a mortar and pestle or food processor, combine the oil, garlic, anchovies, and parsley; process to a loose paste. Add more oil as needed for consistency.
Steam or water sauté the broccoli until just tender. Remove from the heat; place in a medium-size bowl.
Quarter and chop tomatoes; add to the broccoli.
Spoon anchovy sauce into the broccoli and tomatoes; toss gently to coat.
Sprinkle with Romano cheese, add salt as desired, and serve.
PER SERVING Calories: 260 | Fat: 21g | Sodium: 1220mg | Carbohydrates: 12g | Fiber: 5g | Protein: 8g
What Does Water Sauté Mean?
When you want a quick, fat free way to cook vegetables while still retaining flavor and nutrients, a water sauté is the way to go. Simply pour 1″–2″ of water into a skillet, add the chopped vegetables, cover, and bring to a low simmer. Cook until the vegetables are just tender, then cool under running water and set aside until ready to use.
