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Broccoli & anchovy spaghetti with chilli lemon pangrattato

Broccoli & anchovy spaghetti with chilli lemon pangrattato

A whole jar of anchovies melt into this umami-rich (and brilliantly zero waste) broccoli pasta sauce. 

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4.5 out of 5 stars(5) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 4 tbsp Cooks’ Ingredients Dried White Breadcrumbs
  • 1 Essential Lemon, scrubbed, zest and juice
  • ¼ tsp chilli flakes
  • 300g Essential Spaghetti
  • 1 broccoli, trimmed, chopped into small florets, stalk finely sliced
  • 2 tbsp olive oil
  • 100g jar Cantabrian Anchovy Fillets In Extra Virgin Olive Oil
  • 3 clove/s garlic, thinly sliced

Method

  1. Heat a large frying pan over a medium-high heat, add the breadcrumbs and toast for 2-3 minutes, shaking the pan occasionally, until golden. Remove to a bowl, stir through the lemon zest and chilli flakes and set aside. Boil the spaghetti according to pack instructions, in a pan large enough to hold the broccoli as well.

  2. Wipe out the frying pan, then return to a medium heat and add the olive oil, the anchovies, and oil from the jar. Cook, stirring gently for 1 minute until the anchovies begin to break up, then add the garlic and fry for 2-3 minutes more, until the garlic is fragrant but not coloured. Set the pan aside off the heat.

  3. When the pasta has 3 minutes’ cooking time left, add the broccoli to the pan and cook until both are al dente. Drain, reserving some of the cooking water, then add to the frying pan and gently toss the pasta into the anchovy. Squeeze over the lemon juice, stir it in, and add some of the pasta water to loosen things up.

  4. Check the seasoning, then divide the pasta between bowls and spoon over some of the pangrattato, putting the rest on the table for people to add as they like.

Cook’s tip

Any brassica or leafy green will work with the flavours in this recipe. Try varying the greens with chard, spinach or kale – just adjust the cooking time, from cooking tougher leaves for a couple of minutes in with the pasta, to simply draining the pasta over washed spinach to let it wilt.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,786kJ/ 424kcals

Fat

11g

Saturated Fat

1.9g

Carbohydrates

61g

Sugars

3.9g

Fibre

7.9g

Protein

18g

Salt

2.4g

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