Spaghetti with a Sicilian Squeeze
Cuisine: Italian
Author: Kitchens
  • 6 preserved anchovies in olive oil
  • 2 Tablespoons candied orange peel, coarsely chopped
  • pinch chile pepper flakes
  • pinch cinnamon
  • 1/4 Cup olive oil, plus additional
  • 1 garlic clove, smashed
  • 1 1/4 Cups broccoli, cut into florets
  • salt, to taste
  • 1 pound spaghetti
  • 1/4 Cup almonds, toasted, coarsely crushed
  • 1/4 Cup pistachios, shelled, coarsely crushed
  1. In food processor, pulse together anchovies, orange peel, chile flakes and cinnamon. With processor running, slowly add 1/4 cup olive oil until mixture becomes creamy. If mixture turns thick like a paste, drizzle in water until it reaches the consistency of a broken mayonnaise.
  2. In large sauté pan over low heat, add 1 Tablespoon olive oil. Add garlic; gently cook 1 minute. Remove garlic; add broccoli and cook until softened. Season lightly with salt.
  3. In large pot of boiling, salted water, cook spaghetti. Strain pasta, add to sauté pan, and toss with broccoli. Mix in anchovy cream, and additional olive oil as needed.
  4. To serve, divide pasta among 4 plates. Garnish each serving with almonds, pistachios, and a drizzle of olive oil.
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