1 bunch broccolini, ends trimmed and blanched in boiling salted water for 2-1/2 minutes
2 tablespoons EVOO
1/4 cup white wine
4-5 rinsed jarred anchovies in olive oil, rinsed and patted dry
1 heaping tablespoon rinsed capers
4 cloves minced garlic
1 dried red pepper or red pepper flakes to taste
1/2 pound cooked fedelini pasta, reserve a cup of pasta water
Add olive oil to a heated sauté pan add the anchovies and smoosh around in the hot oil, they will dissolve. Add garlic, red pepper flakes or hot pepper, and capers sauté for 1 minute and add the blanched broccolini, lower to medium heat setting stir for another 2 minutes for tender crisp broccolini, toss in the wine, sauté for 30 seconds and add cooked pasta toss together until heated through. Serve topped with freshly grated cheese, a great glass of red wine and a simple salad.
I have a 1/2 a bottle of red wine left and I just might make some red wine pasta for the other small head of broccolini for my dinner for one.Broccolini & Fedelini
Cucina Magia 