You can’t have too many good, simple midweek pasta recipes in your repertoire and this one 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.
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Ingredients
50g can anchovy fillets in olive oil, oil reserved
3 tbsp Essential Olive Oil
3 Essential Onions, thinly sliced
½ tsp chilli flakes, plus more to serve, if liked
1 bay leaf
3 clove/s garlic, sliced
2 Essential Tomatoes, de-seeded and finely chopped
Put the anchovy oil and olive oil into a large
frying pan. Add the onions, chilli flakes, bay
leaf, garlic and tomatoes, then cook slowly for
20-25 minutes, until soft and turning golden.
Stir in the anchovies, breaking them up with
a wooden spoon, and cook for a couple of
minutes. Add the milk and allow to bubble
gently for about 5 minutes.
Meanwhile, break the broccoli into small
florets, then peel and chop the stalk. Cook
the spaghetti in a large pan according to pack
instructions, adding the broccoli for the final
5 minutes. Drain, reserving a mugful of water.
Tip the pasta and broccoli into the sauce,
adding some pasta water so the sauce coats
each strand. Stir in most of the parsley. Plate
up the pasta, then top with the reserved
parsley and some extra chilli flakes, if liked.
Cook’s tip
Bay leaves are worthy of any shopping list, and will bring a subtle but ‘something more’ to your cooking. Add to robust ragùs, stews and stocks (tie with the leftover parsley stalks, plus thyme if you have some, for a basic bouquet garni), or simmer with the milk for fish pie. Freeze in a lidded container for up to 3 months.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,193kJ/ 521kcals
Fat
14g
Saturated Fat
2.5g
Carbohydrates
75g
Sugars
12g
Fibre
9.3g
Protein
19g
Salt
2g
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