Pasta with Broccoli, Garlic, Anchovies and Chilli

This is a go-to mid-week meal at my place when I need to have dinner on the table in under 30 minutes. It’s tasty and satisfying plus you’ll get a good serving of greens. Serve it with a mixed salad and a glass of pinot grigio and you’ll feel like you’re dining in the best Italian restaurant in town!

Ingredients (serves 4):
500g Orecchiette pasta (ear-shaped pasta), substitute penne, fusilli or farfelle pasta
2 large heads of broccoli, florets removed and stalks finely chopped
60g butter
3 large cloves garlic, peeled and finely chopped
10 anchovy fillets, finely chopped
1 teaspoon of chilli flakes (add more or less depending on how hot you like it)
100g freshly grated parmesan cheese, preferably Parmigiano-Reggiano
Sea salt and freshly ground black pepper

To serve: extra freshly grated parmesan cheese

1. Cook the pasta in a large saucepan of salted boiling water for the time indicated on the packet. Add the broccoli florets to the pasta 3 minutes before it is ready.
2. Meanwhile, melt the butter in a small lidded frypan over a medium heat and add the finely chopped broccoli stalks, garlic, anchovies and chilli flakes, stirring well. Reduce the heat, cover and cook gently for 10 minutes, stirring occasionally.
3. Drain the pasta and broccoli, reserving a little of the cooking water. Return the pasta to the saucepan, add the anchovy chilli mixture, the grated parmesan and about 2 tablespoons of the reserved cooking water and mix well. Season with freshly ground black pepper and a little salt if necessary (not too much as the anchovies are salty).
4. Divide between 4 pasta bowls and serve with extra grated parmesan cheese.

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