Ingredients
- 200g orecchiette
- 4 tbsp olive oil
- 6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)
- 4 fat garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
- zest 1 lemon, plus juice ½
- 50g fresh breadcrumb
- 200g purple sprouting broccoli
Method
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Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.
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When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.