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    Ravinder Bhogal's Spaghetti with purple sprouting broccoli, sultanas and oat pangrattato

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    Ravinder Bhogal's Spaghetti with purple sprouting broccoli, sultanas and oat pangrattato

    The bittersweet quality of sprouting broccoli is perfect with strong flavours such as chilli and garlic. Add sultanas for sweetness and a crunchy pangrattato topping made from oats rather than the traditional breadcrumbs.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    230g purple sprouting broccoli spears, trimmed and halved lengthways (set aside any leaves)
    400g spaghetti
    50ml extra virgin olive oil
    4 garlic cloves, thinly sliced
    1 Thai red chilli, finely chopped
    1 lemon, zest and juice
    50g sultanas
    50g parmigiano reggiano, grated
    flat leaf parsley, finely chopped, to serve

    15g unsalted butter
    2 tbsp olive oil
    2 anchovy fillets, coarsely chopped
    ΒΌ tsp dried chilli flakes
    50g rolled oats


    1. For the pangrattato, heat the butter in a frying pan over a medium-high heat and, once foaming, add the oil. When hot but not smoking, add the anchovies and chilli; stir for a few seconds, then add the oats. Stir frequently over a medium heat, until golden and crisp. Drain on kitchen paper and leave to cool.

    2. Put some ice in a bowl of cold water. Bring a pan of salted water to the boil, then add the broccoli and cook for 3 minutes. Use tongs or a slotted spoon to transfer the broccoli to the ice-cold water. This will help keep it vibrantly green. Add the spaghetti to the boiling water and cook according to pack instructions; reserve 125ml cooking water, then drain the spaghetti.

    3. Return the pan to a medium-high heat and add the extra virgin olive oil. When the oil is just hot, add the garlic, chilli and lemon zest and cook, stirring occasionally, until the garlic is tender but not coloured (1-2 minutes). Add the blanched broccoli and any reserved leaves; toss until warmed through, then stir in the sultanas. Season, then toss through the drained pasta, adding the reserved cooking water and the cheese; stir to coat thoroughly. Season with salt, pepper and lemon juice. Serve immediately, scattered with the pangrattato and the parsley. 

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    This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue


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