Orecchiette with anchovies & purple sprouting broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g orecchiette
- 4 tbsp olive oil
- 6 anchovyfillets in oil, chopped (reserve 1 tbsp oil)
- 4 fat garlic clovesthinly sliced
- 1 red chillithinly sliced
- zest 1 lemonplus juice ½
- 50g fresh breadcrumb
- 200g purple sprouting broccoli
Nutrition: per serving
- kcal624
- fat27g
- saturates4g
- carbs76g
- sugars4g
- fibre6g
- protein21g
- salt1.5g
Method
step 1
Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.
step 2
When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.
