Ingredients
For the Pasta
- Broccoli |1 large head| florets separated, stem finely diced
- Anchovy fillets |6| oil from the jar reserved
- Garlic cloves |3| peeled and grated
- Dried chilli flakes |1 tsp|
- Dried short pasta |200g| I used Pennoni Rigati
- Vegetable stock |1L|
- Pecorino |50g| finely grated
- Lemon |1| zested and juiced
- Salt and freshly cracked black pepper | |
For the Pangrattato
- Extra virgin olive oil |1.5 tbsp|
- Course ground black pepper |Generous pinch|
- Breadcrumbs |50g| panko or regular
- Parmesan or pecorino |10g|
Ingredients
For the salad
Method
Cook broccoli and pasta
- Boil the stock in a large pot
- Add florets to and simmer for 8 minutes until very tender
- Lift out the florets and set aside
- Cook pasta directly in the same stock for a minute less than packet instructions until just shy of al dente
- Reserve 200ml pasta stock before draining
Make pangrattato
- Heat the oil in a small pan
- Add the pepper for 30 seconds then the breadcrumbs, stirring regularly until golden
- Remove from the heat and stir in lemon zest and pecorino
- Season lightly with salt and set aside
Build the sauce
- Heat the anchovy oil from the tin or jar in a large frying pan over medium heat
- Add the anchovies and cook for a minute until melted then add the garlic, chilli and broccoli stem
- Cook until the stems soften and begin to caramelise, adding a splash of water if anything starts to catch to prevent burning the garlic
- Add the cooked broccoli florets and coarsely mash
Finish pasta
- Pour in the reserved pasta stock and pasta
- Toss together and cook for a final minute until the pasta is al dente
- Remove from the heat and stir through the lemon juice and pecorino
- Taste and season with salt and pepper if needed
- Divide between bowls and top with the pangrattato
Method
The Method for the Recipe Content Goes Here
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- Enter step one for the recipe here and any further information.
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broccoli-anchovy-chilli-pasta