Purple sprouting broccoli pasta

by Hugh Fearnley-Whittingstall


350g pasta of your choice (oriechette is good)
600g purple sprouting broccoli
4 tbsp olive oil
1 medium-hot red chilli, deseeded and finely chopped
2 cloves garlic, peeled and finely chopped
6-8 anchovy fillets
Sea salt and freshly ground black pepper


Bring a large pan of well-salted water to a boil, add the pasta and cook until al dente. Trim any woody parts from the broccoli, then cut the rest into forkable pieces and add to the pasta pot about five minutes before the end of its cooking time.

Meanwhile, heat the oil in a small pan. Add the chilli, garlic and anchovies, and cook gently, crushing the anchovies so they break down, for about five minutes. Drain the pasta and broccoli, then toss immediately with the hot, garlicky, anchovy-y oil. Taste and add black pepper, and salt, if necessary. Serve straight away.

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