Pasta Casserole with Broccoli, Anchovies and Cheese

Another fast and simple recipe. Completely determined by what I could find in the fridge. Pasta casserole with broccoli, bell pepper, anchovies and sour cream.

Ingredients

• 1 small onion, chopped
• 2 cloves garlic, chopped
• ¾ lb / 350 g broccoli crowns
• 2 cans (2 oz / 56 g each) anchovies in oil
• 1 bell pepper, diced
• ½ cup / 125 ml white wine
• ½ cup / 125 ml sour cream
• ½ lb / 200 g mixed cheeses, grated (in the photo, I used sharp cheddar, feta and mozzarella)
• 1 lb / 500 g dried pasta
• olive oil
• freshly ground pepper to taste
• chives, fresh or dried, as garnish

Preparation

1. Cook the pasta, drain and set aside.
2. While pasta is cooking, set a large heavy ovenproof pan over medium-high heat.
3. Add olive oil and onion and cook until the onion is soft and translucent.
4. Add garlic and cook for another minute. Add diced bell pepper and cook for another minute.
5. Add anchovies, broccoli and white wine. Cover and cook until broccoli is almost done (to taste).
6. Reduce heat, remove the lid, stir in the sour cream and cook until most of the liquid has evaporated. Adjust seasoning with pepper (you probably won't need salt since the anchovies are usually very salty).
7. Add pasta, toss well.
8. Sprinkle with grated cheese.
9. Broil until the cheese has melted and starts to brown.
10. Sprinkle with chives. Serve.

Yields 4-6 servings

Preparation time about 45 minutes