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Pasta with Tenderstem broccoli and anchovies
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2½ tbsp extra virgin olive oil
3 anchovy fillets in olive oil, drained and chopped
2 garlic cloves, sliced
½ tsp chilli flakes
200g pack Tenderstem broccoli
200g essential Waitrose penne or fusilli
½ essential Waitrose lemon, zest
1. Heat the extra virgin olive oil in a large frying pan over a very low heat. Add the anchovy fillets, garlic and chilli flakes and cook gently, stirring occasionally, for 5 minutes.
2. Meanwhile, cut each broccoli stem into 4 lengths. Cook in a large pan of salted boiling water for 3 minutes. Lift the broccoli out of the water with a slotted spoon, draining well before adding it to the frying pan with the flavoured oil.
3. Drop the pasta into the boiling water that you used for the broccoli and cook according to pack instructions. While the pasta cooks, stir the broccoli in the oil to coat and let it cook gently; it will become very tender and start falling apart slightly.
4. Drain the pasta, reserving a ladleful of the water. Put the pan with the broccoli over a high heat and tip in the pasta and reserved cooking water. Grate some lemon zest over the top and stir until the pasta is well coated. Serve Immediately.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.