July 3rd, 2016
8 anchovy fillets
2 large handfuls of dried breadcrumbs
2 garlic clove, thinly sliced
¼ tsp dried chilli flakes
200 g broccoli
some fresh grated parmesan
These simple pasta cooked quickly are a healthy option for lunch or dinner. For this recipe I was inspired by Jamie Oliver.
Cook the pasta in a large pan of salted boiling water according to packet instructions. Drain, reserving some of the cooking water, then set aside.
Meanwhile, heat a drizzle of olive oil in a pan over a low heat and add half the anchovies, breaking them up with a spoon until they have melted. Add the breadcrumbs and stir until thoroughly coated in oil and crisp. Remove from the heat and set aside.
Gently saute the garlic in a large frying pan with a good drizzle of oil. When soft but not coloured, add the chilli flakes and remaining anchovies, squashing them again with a spoon until they have broken down.
Finely add the broccoli to the anchovy mixture and add some water from the pasta to make a thin sauce. Season with pepper and stir well, then add the pasta. Divide between warm plates and sprinkle with the anchovy breadcrumbs and grated parmesan to serve.