This has long been a mid-week standby for us.
Of course, it’s a close relative of pasta aglio, olio e peperoncino, so the same rules apply.
As with wok cooking, everything needs to be chopped, diced and prepared before the real action starts.
And timing is everything.
I suspect we have more broccoli than you’d the ratio you’d find in an authentic Italian version. But I figure it’s a good way of getting kids – such as Bennie and myself – to eat more vegetables.
This particular batch was turbocharged – a new bottle of anchovies, four of them instead of three, heaps of garlic and chilli.
It tasted bloody amazing!
I know that various, regular CTS visitors will have their own versions of this recipe, so I’m looking forward to hearing about all the different variations.
This recipe is for two people – adjust quantities for more.
Because of the anchovies, there’s no seasoning need other than that listed below.
And of course when it comes to making your home smell grouse, this can’t be beat!
1 head of broccoli
1 packet short pasta
virgin olive oil
2-3 cloves of garlic
1. Get a big pot of water going on the stove.
2. While it’s coming to the boil, chop broccoli into bite-sized pieces.
3. The chop the garlic finely and add to the required amount of chilli flakes (fresh red chilli can be used).
4. Finely chop the anchovies and add to the garlic/chilli mix.
5. Add pasta to boiling water.
6. Put a heap of olive oil in pan and warm it up with very low heat.
7. When pasta is about 3-4 minutes from being done, throw in the broccoli, mix with pasta and turn up heat until water is boiling again.
8. Just after adding the broccoli to the pasta, turn olive oil pan up to medium high and throw in the garlic/anchovy/chilli mix.
9. Stir frequently so anchovies breaks up and all flavours integrate.
10. Drain pasta/broccoli, add to pan and turn heat to very low.
11. Mix pasta/broccoli with pasta really well. I don’t mind a bit of sizzle here, with the pasta and seasonings getting a bit crispiness going on.
12. Add parsley and mix in well.
13. Serve in bowls and drizzle each bowl with a little more virgin olive oil.