Pasta with Broccoli, Anchovies and Garlic Recipe
A simple Italian pasta of broccoli florets tossed in anchovy and garlic-flavoured olive oil with chilli and Parmesan. Ready in 20 minutes. Serves 2.
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Ingredients
- 180 to 200 grams pasta of your choice
- 1 small head of broccoli florets cut off (young tender stems sliced and added too)
- 6 to 8 anchovy fillets
- 60 ml ΒΌ cup good olive oil
- 2-3 cloves garlic crushed
- Pinch of dried chilli flakes or more to taste (or 1 tsp Calabrian chilli paste)
- Freshly grated Parmesan to serve
Instructions
- Cook the pasta in a large pot of generously salted boiling water according to the packet instructions. Reserve a cup of the cooking water before draining.
- While the pasta cooks, blanch the broccoli florets in a separate pot of salted boiling water for about 3 to 4 minutes until just tender but still firm. Drain and set aside.
- Heat the olive oil in a wide pan over medium heat. Add the anchovies and allow them to melt and dissolve into the oil, stirring gently. Remove the pan from the heat, then add the crushed garlic and chilli and toss for a few seconds. Do not let the garlic brown.
- Add the broccoli and toss well until the florets are coated in the flavoured oil.
- Add the cooked pasta and a splash of the reserved cooking water. Toss everything together until well combined.
- Serve immediately with freshly grated Parmesan.
Notes
The garlic must not brown. Pull the pan off the heat before adding it and let the residual heat do the work.
Storage: Best eaten immediately. Leftovers keep in the fridge for up to 2 days.
Reheating: Reheat in a pan over low heat with a splash of water or olive oil to loosen.
Freezing: Not suitable for freezing.
Servings: 2