Anchovy, Broccoli & Garlic Orecchiette

Ingredients

• 400 g dried orecchiette
• 300 g tenderstem broccoli
• 50 g anchovy fillets in oil
• 5 clove garlic cloves
• 1 tsp dried chilli flakes
• 4 tbsp olive oil
• 1 lemon
• 40 g toasted breadcrumbs

Method

1. 1

   Cook the orecchiette in salted boiling water. Add the tenderstem broccoli for the final 4 minutes of cooking.

2. 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. 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. 4

   Add a generous splash of pasta water and toss vigorously to create a glossy sauce. Add a squeeze of lemon juice.

5. 5

   Serve topped with the toasted breadcrumbs for crunch.