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Penne with anchovies, broccoli & caramelised onions
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400g Tenderstem broccoli
4 tsp olive oil
3 onions, thinly sliced
8 anchovy fillets, drained from a jar, chopped
2 tbsp chopped lemon thyme
2 cloves garlic, crushed
100ml honey & three mustard dressing
25g Emmental, finely grated
1. Bring a large pan of water to the boil. Slice the broccoli stalks into 3cm lengths, keeping the florets separate. Add the stalks to the water and return to the boil. Add the florets and cook for 2 minutes until just tender. Use a slotted spoon to transfer the broccoli into a bowl. Add the pasta to the boiling water and cook for 12 minutes until tender.
2. Meanwhile, heat the oil ina frying pan and fry the onions for 10 minutes, stirring often, until deep golden. Stir in the anchovies, thyme, garlic and plenty of black pepper.
3. Reserve a small ladleful (about 100ml) of the pasta water. Drain the pasta and return to the saucepan with the pasta water, broccoli, onion mixture and dressing. Mix well over a gentle heat for 1 minute then serve, topped with the grated cheese.
Typical values per serving:
low in sat fat/2 of your 5 a day
This recipe was first published in November 2020.
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