Broccoli Bucatini

INGREDIENTS

1 package of bucatini or pasta of your choice

kosher salt

~10 cups broccoli florets

2 handfuls of spinach

1 handful of fresh basil

4 large garlic cloves

red chili flakes

fine grain sea salt

pepper

lemon juice

zest of a lemon

3 tablespoons plus more of olive oil

1 tablespoon capers or 2-3 anchovy filets

METHOD

1. Bring a large pot of water to a boil. Add one tablespoon of kosher salt. Toss in broccoli florets and garlic. Cook for 5 minutes. Add in spinach and cook for ~10 seconds.

2. Place broccoli, garlic, and spinach into a blender or food processor. Add basil, juice from 1/2 lemon, lemon zest, chili flakes, 1 teaspoon fine grain sea salt, pepper, 3 tablespoons of olive oil, and capers/anchovy. Blend until smooth. Taste and adjust for seasoning.

3. Cook pasta according to package instructions (I like it al-dente).

4. Drain pasta and return to pot. Pour broccoli sauce over the pasta and mix well. Taste and adjust for seasoning (I added more lemon and olive oil).

5. Enjoy!