Full-on flavour: Broccoli and anchovy penne. Photo: William Meppem
500g broccoli (about two large heads)
100ml extra virgin olive oil, plus extra
12 anchovy fillets
5 cloves garlic, peeled and sliced
1/2 tsp chilli flakes
sea salt and freshly ground pepper
400g dried penne pasta
parmesan cheese, to serve
Grate the broccoli and set aside.
In a large frying pan over medium heat, heat the extra virgin olive oil and add the anchovies, garlic, chilli flakes and sea salt. Fry for 3 minutes, stirring continuously, until the anchovies start to melt into the oil.
Add the broccoli to the pan with a dash more oil. Braise the broccoli slowly for about 20 minutes, or until well cooked and soft.
Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8 minutes or until al dente. Stir the pasta through the sauce and cook for another minute.
To serve, spoon into four deep pasta bowls. Grate the parmesan over the top and finish with a grind of fresh pepper.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.
- Main Ingredients - Pasta, Broccoli, Fish
- Cuisine - Italian
- Course - Dinner, Main-course
- Occasion - Midweek dinner