Pasta with broccoli, anchovies & garlic
This very succulent and flavour-packed pasta dish will have you scraping your bowl for more.
| Recipe By: | Sam Linsell |
| Serves: | 2 |
| Cooking Time: | 20 minutes |
| Serving Suggestion: | Serve with crusty bread to help mop up the juices. |
| Prep Time: | 10 minutes |
Ingredients
- 200g pasta of your choice
- 1 small head broccoli, florets cut off and stems sliced if young and tender
- 6 to 8 anchovies
- 60ml olive oil
- 4 cloves garlic cloves, finely chopped
- 1 or 2 pinches dried chilli flakes (depending on how hot you like it)
- 30 g parmesan, grated
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Cooking Instructions
- Cook the pasta in boiling, salted water until al dente.
- Blanch the broccoli florets for about 5 minutes in boiling water until they are just cooked but still firm. Do not overcook these.
- Heat the olive oil in a pan, add the anchovies and allow them to partially dissolve and soften in the oil. The oil is now quite warm. Add the crushed garlic and chilli and toss them around for a few seconds, taking the pan off the heat while you do this. Ensure that you do not overcook the garlic as it could burn easily.
- Add the steamed broccoli and toss this in the flavoured oil until its well coated. The florets will absorb a lot of the liquid.
- Stir this through your pasta and grate over generous amounts of Parmesan cheese.
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