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Spicy penne with broccoli & anchovies
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A great way to use broccoli stems and any bruised florets. Also works with cauliflower or a mix of the two.
150g broccoli stalks or bruised florets, roughly chopped
150g essential Waitrose Penne
1-2 tbsp olive oil
2 cloves garlic, thinly sliced
2 Cooks’ Ingredients Anchovy Fillets, finely chopped
1 red chilli, deseeded, finely chopped
Grated Parmesan or pangrattato, to serve
1. Cook the broccoli and pasta in boiling water for 12 minutes, or until the broccoli is soft and the pasta tender.
2. Meanwhile, heat the oil in a small frying pan; add the garlic, anchovies and chilli. Cook gently for 2 minutes until the garlic is fragrant, then take the pan off the heat.
3. When the pasta is done, reserve 2–3 tbsp cooking water, then drain the pasta and broccoli together. Tip into the pan with the anchovy mix, and the reserved cooking water and toss well, then season with plenty of black pepper and a squeeze of lemon juice. Divide between bowls and serve with a sprinkling of cheese or some pangrattato.
This zippy, fresh and dry white will be a delicious accompaniment to the dish, calming the spicy chilli and balancing the salty anchovies.
Italia Grillo 2009 Sicily, Italy 789958
Typical values per serving:
79mg vitamin C/ 69µg folic acid per serving / rich in vitamin C / rich in folate
This recipe was first published in October 2010.