Name: Broccolini and anchovy pasta
Yield: Serves 2
Ingredients: 25 g (1 oz/¼ cup) finely grated parmesan cheese; 200 g (7 oz) casarecce pasta; 60 ml (2 fl oz/¼ cup) olive oil; 1 tablespoon lemon juice; 6 anchovies, finely chopped; 2 garlic cloves, finely chopped; 2 long red chillies, seeded and finely chopped; 20 g (¾ oz) butter; 300 g (10½ oz/2 bunches) broccolini, sliced into 3 cm (1¼ inch) lengths

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

I’m a bit of a fan of broccolini, as I prefer its softer texture, especially in a pasta recipe like this, but this will work just as well with broccoli–just cut it into small florets. What makes this pasta dish really sing, however, is the anchovies, so if you’re not keen on them, you probably should turn the page.

Ingredients

200 g (7 oz) casarecce pasta
60 ml (2

Method

Bring a large saucepan of salted water to the boil and add the pasta. Cook until al dente, then drain well.

Meanwhile, heat the olive oil in a large non-stick frying pan over medium heat. Add the butter, garlic, anchovies and chilli and stir for 2 minutes, then add the broccolini and lemon juice and cook for a further 5 minutes, or until the broccolini is tender.

Transfer the pa