The combination of pungent garlic, umami-packed anchovies, and spicy pickled hot peppers is absolutely addictive on broccolini.
1. Bring a small pot of water to a boil. Once it’s boiling, add the broccolini and blanch for 30 to 45 seconds, then strain and submerge in a bowl of ice water to stop the cooking. Once cool, strain again and pat dry. Set aside.
2. Put the smashed garlic, anchovies, and hot cherry peppers on a board and run your knife through them, creating a rough paste.
3. Heat a sauté pan over medium-high heat. Add the olive oil, and once it’s hot and shimmering, add the garlic-anchovy-pepper mixture, stirring constantly to prevent burning. It should just melt into the olive oil. After about a minute, add the broccolini, tossing to coat it with the olive-oil-and-anchovy mixture. Continue to cook while tossing until broccolini is fully coated and the has warmed through.
4. Finish with a pinch of salt and a glug of extra virgin olive oil.
Originally featured in How to Pull Off a Date-Night Menu with Weeknight Ease