Broccoli & anchovy short pasta with Yuzu Shio Koji

When Ai was working as an interpreter in Udine, Italy, her boss's wife shared a recipe for broccoli & anchovy short pasta — and Ai has been preparing it with a Japanese twist using our Yuzu Shio Koji.

Ingredients

  • 7 oz short pasta (such as fusilli, farfalle, etc.)

  • 3.5 oz broccoli

  • 6 anchovy fillets

  • 1 clove garlic

  • 2 Tbsp extra virgin olive oil

  • 1-2 tsp Yuzu Shio Koji

  • fresh red pepper to taste

  • 1 pinch salt (for cooking pasta)


Directions

  1. Mince garlic.

  2. Chop broccoli into fine pieces, discarding the stem.

  3. Cut anchovy fillets into pieces that are about ½ cm in length.

  4. Bring water for cooking pasta to boil in a large pot. Add 1 Tbsp olive oil and a pinch of salt.

  5. Add pasta to boiling water and cook until al dente.

  6. Remove from heat and drain pasta, reserving a bit of the cooking water. Then put pasta back into the warm (and empty) pot.

  7. In a separate pan, heat 1 Tbsp olive oil. Add minced garlic and red pepper to taste.

  8. Once garlic becomes aromatic, stir in broccoli.

  9. Add a splash of the pasta cooking water to the pan and cook a bit more.

  10. Add anchovy fillets and turn off the heat.

  11. Add Yuzu Shio Koji to garlicky broccoli and anchovies, and mix.

  12. Mix cooked pasta with the broccoli and anchovy mixture, and serve.

Ai FujimotoYuzu Shio Koji