Name: Broccoli and Anchovy Pasta
Prep time: 5 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 large head broccoli, broken into small florets, stalks diced; 400g orecchiette or penne; 6 anchovy fillets in oil; 4 cloves garlic, thinly sliced; 1 tsp chilli flakes; 4 tbsp extra virgin olive oil; 1 lemon, zested; 1/2 cup reserved pasta water; to serve parmesan

Servings

⏱ 5 Prep

🔥 15 Cook

🥕 Ingredients

1 large head broccoli, broken into small florets, stalks diced
400g orecchiette or penne
6 anchovy fillets in oil
4 cloves garlic, thinly sliced
1 tsp chilli flakes
4 tbsp extra virgin olive oil
1 lemon, zested
1/2 cup reserved pasta water
to serve parmesan

👩‍🍳 Method

Bring a large pot of well-salted water to the boil. Add pasta and cook until al dente. In the last 4 minutes, add all the broccoli. Reserve 1 cup pasta water before draining.

Meanwhile, heat olive oil in a large frying pan. Add anchovies and cook, stirring, until they dissolve into the oil — about 2 minutes. Add garlic and chilli, cook until garlic is just starting to colour.

Add the drained pasta and broccoli to the pan. Crush some florets into the sauce.

Add splashes of pasta water and toss vigorously until the sauce is creamy and coats the pasta. Add lemon zest.

Serve immediately with parmesan and extra chilli.

💡 Chef's Notes

The anchovies dissolve completely and add depth without fishiness. Do not skip them.