|
|
Broccoli and Anchovy Pasta
Created by urbaned, Friday, 25 September 2009
none
A quick and easy recipe with big punchy flavour. There are many variations, but mine is pretty much lifted wholesale from a Waitrose recipe card.
Ingredients
At a glance
Categories
Serves
2
- 1 broccoli floret
- 4 cloves of garlic
- 1 tin of anchovies
- Handful of dried chilli flakes
- 8 handfuls of small pasta (orecchiette if possible)
- 2-3 lemons
- 2-3 slices of (preferably stale) bread
- Splash of olive oil
Method/steps
- Crush the garlic cloves with the flat knife blade, then slice them finely.
- Break/slice the broccoli into small florets.
- Blitz the bread in a food processor until it is crumbs but not dust.
- Boil a pan of water and put the pasta in.
- Heat a the olive oil in a decent sized pan, then fry the breadcrumbs and half the garlic until the breadcrumbs are golden.
- Empty the cooked bread crumb mixture into a bowl, add pepper and leave to one side.
- Clean the pan with paper towel, place back on the heat and drizzle the oil from the anchovies into it.
- Fry the garlic in the anchovy oil for about a minute before adding the chilli flakes and anchovies.
- A few minutes before the pasta is ready, add the broccoli to the pasta water.
- When the anchovy mix has turned to a paste, turn the heat down and mix in the juice of one of the lemons.
- When the pasta is ready, drain the pasta and broccoli and add the remaining lemon juice to the anchovy mixture.
- Mix the anchovy mixture into the pasta and broccoli.
- Serve immediately with the breadcrumbs to sprinkle on top.
Reviews
|
|
My favourites
Add recipe
Search recipes