Well, ja. I had to hunt down my cookbook that has it after I posted that, cause now I really want to make it tomorrow and take it for my lunch this week. So before I go to bed, here ya go. (recipe from Leo Buscaglia’s Love Cookbook with Biba Caggiano)
1 bunch broccoli(1.5-2 lbs)
salt
1/3 cup olive oil
2-3 garlic cloves, minced
1/4 cup sun-dried tomatoes(packed in oil)
4 anchovy filets, chopped
1 lb medium shrimp, peeled and deveined
1 lb pasta-penne or shells
2-3 tablespoons red wine vinegar
2-3 tablespoons additional olive oil
2 tablespoons chopped fresh parsley or 8-10 fresh basil leaves, shredded
freah ground pepper
Wash the broccoli and discard the tough bottom third, then separapte teh florets from the stalks. Peel the stalks and slice into rounds. Bring a saucepan of salted water to a boil over medium heat. Add florets and sliced stalks and cook until tender but still a bit firm, 3-4 minutes. Drain and rinse under cold running water, pat dry and place into a large bowl. Set aside.
Heat the oil in a large skillet over medium heat. Add garlic, tomatoes and anchovies and stir for less than a minute. Raise the heat and add the shrimp. Cook, stirring, until shrimp are pink on both sides and cooked through, about 4 minutes. Add the shrimp with all it’s sauce to the broccoli and mix well.
Bring a large pot of water to a boil over high heat. Add a pinch of salt and the pasta. Cook 7-10 minutes, until pasta is tender but still a bit firm. Drain and rinse under cold running water. Remove as much water as possible, then add the pasta to the shrimp and broccoli.
In a small bowl, combine vinegar, additional olive oil and parsley and mix well. Season pasta with salt and several twists of pepper and add the dressing. Mix well.
When I make this, I usually do everything but the dressing the night before so that the flavors mix, and I change the amount of shrimp, garlic or anchovy depending on how I feel at the time.
