Pasta Shells With Broccoli & Anchovies
This recipe combines tender broccoli florets with flavorful orecchiette pasta, creating a delightful dish that is quick and easy to prepare. The pasta is tossed in a savory sauce made with garlic, anchovies, and a touch of heat from red chili, resulting in a satisfying meal perfect for any day of the week. Top it off with some fresh lemon juice and parmesan shavings for a burst of brightness and richness. A delicious and comforting option for a fuss-free dinner.
— Constant Cookbook
Ingredients
- 1 large head broccoli , cut into small florets
- 400g orecchiette pasta
- 1 tbsp olive oil
- 3 garlic cloves , sliced
- 50g can anchovies in oil, drained and roughly chopped
- 1 large red chilli , deseeded and finely chopped or 1 tsp chilli flakes
- half a lemon
- parmesan shavings, to serve
Instructions
- Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
- Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 426 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 78 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.92 milligram of sodium
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