Anchovy, Broccoli & Garlic Orecchiette
Ingredients
- 400 g dried orecchiette
- 300 g tenderstem broccoli
- 50 g anchovy fillets in oil
- 5 garlic cloves
- 1 tsp dried chilli flakes
- 4 tbsp olive oil
- 1 lemon
- 40 g toasted breadcrumbs
Nutrition (per serving)
- Calories
- 586 kcal
- Protein
- 20.6 g
- Carbohydrate
- 82.3 g
- of which sugars
- 5.6 g
- Fat
- 17.3 g
- of which saturates
- 2.7 g
- Fibre
- 7.1 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the orecchiette in salted boiling water. Add the tenderstem broccoli for the final 4 minutes of cooking.
- 2
Meanwhile, heat the olive oil in a large frying pan over a low heat. Add the anchovies, garlic and chilli flakes and cook gently, stirring, until the anchovies melt into the oil (about 3 minutes).
- 3
Drain the pasta and broccoli, reserving a cup of pasta water. Toss into the anchovy oil, crushing some of the broccoli lightly as you go.
- 4
Add a generous splash of pasta water and toss vigorously to create a glossy sauce. Add a squeeze of lemon juice.
- 5
Serve topped with the toasted breadcrumbs for crunch.
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