Pasta with purple sprouting broccoli

1. 1

   Put a large pan of water on to boil with a little salt. Trim the outer leaves and woody stalks from the broccoli. Wash the good bits and chop into 1cm sections. Cut the chilli in half lengthways and scrape out the seeds and attached pith. Finely chop the chilli flesh, garlic, and anchovies.

2. 2

   In another large pan, warm four tablespoons of olive oil over medium heat and add the chilli, garlic, and anchovies. Gently fry for about a minute, then add the broccoli, season with a little salt and pepper, and continue to cook gently while the pasta cooks.

   1 min

3. 3

   Drop the pasta into the boiling water and stir immediately. Cook until al dente (about 7 to 12 minutes, depending on the type of pasta).

   10 min

4. 4

   When the pasta is nearly finished cooking, transfer a small ladle of the cooking water to the broccoli and continue to cook over high heat until tender.

5. 5

   When cooked, drain the pasta. Add another two tablespoons of olive oil and the cheese to the broccoli. Toss with the drained pasta and serve immediately.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.