Lightly heat the garlic and chilli pepper in the iron pan, once heated. Then add the sliced leek and chopped broccoli, and let it simmer. Add some pasta cooking water and flavor with anchovies. Cook the Paccheri Rigati Monograno il Cappelli al dente in lightly salted water - the salt from the anchovies will make the seasoning very tasty and briefly sauté them in the vegetable pan. In the meantime, coarsely chop the hazelnuts: to obtain the plating in the photo, arrange 5 paccheri for each plate, and coat them with the sauce. Of course we can serve a much larger portion if desired! Complete with chopped hazelnuts and send to the table.
20 Paccheri Rigati Monograno Il Cappelli (or more)
garlic, oil, hot chili pepper