Penne with broccoli

Substitute anchovies for pancetta if you prefer when creating this classic southern Italian dish.
Substitute anchovies for pancetta if you prefer when creating this classic southern Italian dish. Photo: Marina Oliphant
Difficulty
Easy
Dietary
Kid-friendly

A classic southern Italian pasta dish - you cook the broccoli until soft in the same water as the pasta. The key to this tasty dish is to drain the pasta and broccoli, and fry them a little in garlicky olive oil before serving. You can substitute anchovies for pancetta, or use salty pecorino, a more authentic southern-style cheese, instead of parmesan.

Ingredients

300g penne

1 head of broccoli, broken up into smallish florets

few tbsp extra virgin olive oil

80g pancetta or bacon

2 cloves garlic, thinly sliced

½ tsp chilli flakes

1 tbsp chopped parsley (optional)

grated parmesan to serve

Method

Cook penne in plenty of boiling salted water. When half cooked, throw in the broccoli.

Heat a frying pan over a medium heat, add some of the oil and cook pancetta until crispy. Add the garlic and chilli, stir until lightly golden and remove from heat.

Drain pasta and broccoli - the broccoli should be soft and broken up - and add to the pan of garlic and pancetta. Cook for a few minutes, tossing and adding a touch more pepper, salt and oil.

Serve with parmesan.

This recipe is featured in the book Spring.