Broccoli & anchovy spaghetti with chilli lemon pangrattato

Name: Broccoli & anchovy spaghetti with chilli lemon pangrattato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 tbsp Cooks’ Ingredients Dried White Breadcrumbs; 1 Essential Lemon, scrubbed, zest and juice; ¼ tsp chilli flakes; 300 g Essential Spaghetti; 1 broccoli, trimmed, chopped into small florets, stalk finely sliced; 2 tbsp olive oil; 100 g jar Cantabrian Anchovy Fillets In Extra Virgin Olive Oil; 3 clove/s garlic, thinly sliced

A whole jar of anchovies melt into this umami-rich (and brilliantly zero waste) broccoli pasta sauce.

4.5 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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4 tbsp Cooks’ Ingredients Dried White Breadcrumbs
1 Essential Lemon, scrubbed, zest and juice
¼ tsp chilli flakes
300g Essential Spaghetti
1 broccoli, trimmed, chopped into small florets, stalk finely sliced
2 tbsp olive oil
100g jar Cantabrian Anchovy Fillets In Extra Virgin Olive Oil
3 clove/s garlic, thinly sliced

Heat a large frying pan over a medium-high heat, add the breadcrumbs and toast for 2-3 minutes, shaking the pan occasionally, until golden. Remove to a bowl, stir through the lemon zest and chilli flakes and set aside. Boil the spaghetti according to pack instructions, in a pan large enough to hold the broccoli as well.
Wipe out the frying pan, then return to a medium heat and add the olive oil, the anchovies, and oil from the jar. Cook, stirring gently for 1 minute until the anchovies begin to break up, then add the garlic and fry for 2-3 minutes more, until the garlic is fragrant but not coloured. Set the pan aside off the heat.
When the pasta has 3 minutes’ cooking time left, add the broccoli to the pan and cook until both are al dente. Drain, reserving some of the cooking water, then add to the frying pan and gently toss the pasta into the anchovy. Squeeze over the lemon juice, stir it in, and add some of the pasta water to loosen things up.
Check the seasoning, then divide the pasta between bowls and spoon over some of the pangrattato, putting the rest on the table for people to add as they like.

Cook’s tip

Any brassica or leafy green will work with the flavours in this recipe. Try varying the greens with chard, spinach or kale – just adjust the cooking time, from cooking tougher leaves for a couple of minutes in with the pasta, to simply draining the pasta over washed spinach to let it wilt.

Typical values per serving when made using specific products in recipe