Pasta with brocolli, anchovy and chilli

April 8th, 2008


This was inspired by a fabulous italian restuarant in Bloomsbury called Ciao Bella. They do really tasty reasonably priced Italian food. Anyway, I had this dish and it was amazing! Loads of garlic, anchovy and oil, everything you need for a good meal!

So, a week or so later, when deciding what to have for lunch, I recreated that dish, only this time with lovely purple sprouting brocolli. The key with this dish, I think is not overcook the brocolli, it needs to be soft but not mush

Pasta with brocolli, anchovy and chilli
Serves 4

  • 350g short pasta
  • 200g brocolli, cut into small florets, the stems sliced finely
  • 6 anchovy fillets
  • 4 garlic cloves, chopped finely
  • 1 red chilli, finely chopped
  • 75ml olive oil
  • grated parmesan to serve

Cook the pasta in plenty of salted boiling water until al dente. Heat the oil in a frying pan and cook the garlic and anchovy until soft, add the brocolli and fry for a few mins. Now add a splash of water, cover with a lid and steam until the brocolli is cooked. Add the cooked pasta, some parmesan and seasoning, stir to coat the pasta and enjoy.

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