This was inspired by a fabulous italian restuarant in Bloomsbury called Ciao Bella. They do really tasty reasonably priced Italian food. Anyway, I had this dish and it was amazing! Loads of garlic, anchovy and oil, everything you need for a good meal!
So, a week or so later, when deciding what to have for lunch, I recreated that dish, only this time with lovely purple sprouting brocolli. The key with this dish, I think is not overcook the brocolli, it needs to be soft but not mush
Pasta with brocolli, anchovy and chilli
Serves 4
- 350g short pasta
- 200g brocolli, cut into small florets, the stems sliced finely
- 6 anchovy fillets
- 4 garlic cloves, chopped finely
- 1 red chilli, finely chopped
- 75ml olive oil
- grated parmesan to serve
Cook the pasta in plenty of salted boiling water until al dente. Heat the oil in a frying pan and cook the garlic and anchovy until soft, add the brocolli and fry for a few mins. Now add a splash of water, cover with a lid and steam until the brocolli is cooked. Add the cooked pasta, some parmesan and seasoning, stir to coat the pasta and enjoy.
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