Broccoli, anchovy, chilli
There’s nothing better than a simple 3 ingredient pasta for a quick midweek meal.
And no, this isn’t a veggie or ‘meat-free Monday dish (although it is beef/lamb etc free).
But you could adapt quite easily by replacing the anchovies with capers/capers brine, seaweed, Tamari.
- SERVES: 4
- PREP TIME: 10 mins
- COOK TIME: 5 min
Simple 3 ingredient pasta
This is little recipe is an Angela Hartnett recipe.
I love her Italia restaurant, Cafe Murana, with its use of simple but incredible produce.
So, it’s no surprise that I have been inspired by Angela Hartnett to get better at my Italian cooking.
And this little recipe is perfect for those busy weeks when you don’t have the energy.
However, this simple recipe, means you’ll be eating a delicious, healthy, homecooked meal in less than 30mins.
Broccoli, anchovy, chilli pasta
125g sprouting broccoli, stems halved
2 tbsp olive oil
1 pinch of dried chilli flakes
8 anchovy fillets
25g ricotta salata or pecorino, grated
Blanch the broccoli in a pan of salted boiling water, stalks first then tops, cooked until soft.
Remove and set the pan aside, keeping the water.
Add the pasta to this water and cook as per packet instructions.
Heat the olive oil in a pan, add the chilli and anchovies, gently heat, then add the broccoli.
Allow to break down and form a sauce, then add the pasta. Toss well with a drizzle of olive oil and a spoon of cooking water.
Top with the cheese.
If you’re looking for more pasta inspiration then easy (real) pesto pasta is a winner as well.
And a classic carbonara should always be in your repertoire.
So make sure you read 5 tips to master the perfect carbonara… & not make ‘pasta a la scrambled eggs’