Broccoli and anchovy orecchiette

In Italian, orecchiette literally means “little ears”, due to their shape. This combination of broccoli, anchovies and chilli is a nice change to your traditional pasta sauces, and makes a good fast & fresh meal.

BROCCOLI AND ANCHOVY ORECCHIETTE

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

• 100ml / 5 tbsp of olive oil
• 1 brown onion, sliced
• 1 clove of garlic, crushed or grated
• 3 anchovies, chopped
• 1 cup of panko or wholemeal breadcrumbs
• 320g / 11oz of orecchiette pasta
• 1 broccoli, cut into florets
• red chilli, sliced or dried chilli flakes
• ½ lemon, zested

Method

1. Heat the oil in a large sauté or frying pan and add the onion and garlic cook slowly for 15 minutes over a low heat until soft and golden.
2. Bring a large pot of water to the boil add the pasta and cook to the packs instructions. Add the broccoli in the last 3 minutes of cooking. 
3. While the pasta is cooking add the chopped anchovies and breadcrumbs and cook for a couple of minutes.
4. When the pasta and broccoli is cooked drain into a colander reserving about half a cup of the cooking liquid.
5. Add the pasta and broccoli to the breadcrumb mix and stir through add the lemon zest and some of the reserved cooking liquid and chilli if using. 
6. Serve with a green salad.