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Dinner Tonight! | THE LAST MINUTE / DINNER IN 10 MINUTES

Abruzzi Broc

May 03, 2000

This dish, a version of a classic dish from the Abruzzi, is a favorite all over central and south Italy and a truly nutritious, all-in-one last-minute dinner. All that's required is high-quality, fresh ingredients.

Put on enough water to boil pasta and do not add salt. When boiling, add 8 or 9 ounces of your favorite pasta along with about 1/2 pound of broccoli spears cut into bite-size pieces. Cook for 8 minutes. Meanwhile, in a medium pan, brown 3 minced garlic cloves in 2 to 3 tablespoons olive oil. Add one pepperoncini chopped in small pieces and cook 30 seconds. With 1 minute left before pasta and broccoli are done, add a can of drained anchovies to the oil and garlic mixture and cook on low to medium heat, stirring once gingerly. Drain pasta and broccoli and combine with anchovy sauce in big mixing bowl. Add a fistful (or more) of freshly grated pecorino Romano cheese and a generous amount of freshly ground pepper (no extra salt). Stir and serve immediately.

JUDSON J. EMERICK

Claremont

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How do you get dinner on the table fast? We mean real fast. The rules: No more than one stop on the way home, no more than 10 minutes' prep time. The rest is up to you. To share your idea, write to The Last Minute, Los Angeles Times Food Section, Times Mirror Square, Los Angeles, CA 90053. Or e-mail us at food@latimes.com.

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