2 hours ago
Wednesday, January 13, 2016
The cupboards are bare.
I haven't gone to the grocery store all week.
I have 2 lemons in the fridge, and half a head of broccoli.
Dinner on the horizon.
Roasted lemons are delicious, and I often slice them thin and bake on top of fish.......
In this recipe, the roasted lemons give the pasta a nice flavor and with a can of anchovies, this is a beautiful sauce.
Cut up broccoli into smallish florets and slice lemons into thirds.
Lay the lemons flesh side down on a parchment lined baking sheet, along w/ the broccoli.
Drizzle with olive oil and kosher salt.
Roast in a 425F oven for 25 minutes, turning the broccoli over to char all sides.
While the broccoli and lemons are roasting, make your pasta sauce and boil your pasta.
In a large skillet, heat a can of anchovies w/ the oil and cook on low until they little fishies are dissolved.
Add some more olive oil to the skillet and add in 3 garlic cloves sliced, and saute for another minute.
Add in about a 1/3 cup of white wine or chicken stock and simmer the sauce for 5 minutes.
Drain the pasta (I choose linguine) and add to the anchovy garlic sauce. I always let some of the starchy pasta water cling to the pasta (never rinse your pasta unless you are making a cold pasta salad!).
Add in the roasted lemons and broccoli and toss with a little butter at the end.
Add in hot pepper flakes and freshly grated Parmigiano Reggiano.
So delicious and easy!