Broccoli & anchovy penne

A deliciously stealthy way to include greens. The anchovies season and add savoury depth.

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5 out of 5 stars(2) Rate this recipe

HealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

1 tbsp Essential Olive Oil
50g can Cantabrian anchovies
3 clove/s garlic, thinly sliced
½ tsp chilli flakes (optional)
500g (about 1½ heads) Essential Broccoli, roughly chopped, including the peeled stalk
350g vegetable stock, made with a cube
360g Essential Penne
1 Essential Lemon, scrubbed, zest and a squeeze of juice
3 tbsp Essential Grated Parmigiano Reggiano DOP, plus extra to serve

Method

In a large saucepan, heat the oil, the contents of the anchovy tin, the garlic and chilli flakes (if using). Fry gently for about 2 minutes, until the garlic is tender and the anchovies are melted.
Add the broccoli, toss to coat in the garlicky oil, then pour in the stock and simmer for 20-25 minutes, until the broccoli has broken down and the sauce is thickening. Mash a little if needed.
Cook the penne in salted boiling water for 12 minutes, reserving a mug of cooking water, then drain. Tip the pasta into the broccoli sauce. Stir through the lemon zest, a squeeze of juice, the 3 tbsp cheese and a splash of pasta water. Grind over lots of black pepper and sprinkle with extra cheese before serving.

Cook’s tip

You can use frozen broccoli for this recipe – just add it in straight from the freezer. To make it vegetarian, leave out the anchovies adding a little extra oil and some chopped rosemary instead. Swap the parmesan for a vegetarian hard cheese.