Edward’s Broccoli & Anchovy Pasta
You can change the quantities in this recipe, depending on how many
people you want to feed or how much you like broccoli and anchovies.
Ingredients
Broccoli, about 6 florets per person (you can use the stalks too!)
1 can anchovies 50g, chopped
Pasta of your choice (wholemeal is the most filling)
Butter or olive oil
Chili flakes (optional)
1 tsp salt
Method
You can change the quantities in this recipe, depending on how many
people you want to feed or how much you like broccoli and anchovies.
Ingredients
Broccoli, about 6 florets per person (you can use the stalks too!)
1 can anchovies 50g, chopped
Pasta of your choice (wholemeal is the most filling)
Butter or olive oil
Chili flakes (optional)
1 tsp salt
Method
- Chop the broccoli fairly small, add to saucepan with a good lump of butter, anchovies chopped and chili flakes.
- Put the lid on and cook over a low to moderate heat until broccoli is to your liking. Or you can steam the broccoli and add to the melted butter and anchovies.
- Meanwhile, cook the pasta in a separate pan. Add your pasta to a pan of boiling salted water. Check the packet for how long to cook.
- Drain the pasta and add to the saucepan with butter, anchovies and broccoli. Stir around so it soaks up all the sauce. Serve hot.
- TIP: Don’t throw away broccoli stalks. They are as good for you as the florets. Slice them up lengthways and cook with the florets.
