Broccoli and Anchovy Pasta

As you may have read earlier in my blog one of the flavours that really compliment broccoli is anchovy, and this recipe is an absolute winner. The combination of the saltiness with the fresh taste of the broccoli and that little bite of chili is just brilliant.  And this recipe you have to try out atleast before you can say anything.

INGREDIENTS:

 

2 large heads of broccoli

2 cloves of garlic - chopped or crushed

some red chillies - 2-4 depending on the heat you acquire

4 knobs of butter

455g dried pasta - orecchiette, penne or rigatoni will work perfectly

few rashers of smokey bacon

2 handfuls of parmesan cheese - grated

5 - 8 anchovy fillets

Method:

Using a paring knife remove the dark green florets from the main stalks and put aside.

Peel the stalks. Cut off the dry ends and throw a them away.

Finely chop the stalks and put in a large pan, add the garlic, anchovies, bacon, chillies, and 2 knobs of butter. Cover with a lid and cook on a medium heat for 10min.

While your broccoli is cooking away slowly, start cooking your pasta. Add your broccoli florets to the pasta for the last 4-5 min  - this way your brocolli is soft enought to eat but they still have kept all their goodness and colour.

Drain the pasta and broccoli, add to the other pan. Season with salt, pepper and the rest of the butter, and a handful of grated parmesan cheese. Mix well, adding a good drizzle of olive oil to loosen the pasta and make it all glossy.

Serve immediately with a sprinkle of the lest over parmesan cheese.