Spaghetti with broccoli & anchovies
- Mary Cadogan
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Serves 4
Easy
Total time: 30 mins
Ready in 25-30 minutes
A star rating of 4.2 out of 5.6 ratingsRate
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Make spaghetti more exciting with the addition of nuggets of anchovy and chilli
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Ingredients
Nutrition
Units:
MetricUS
-
350g dried spaghetti
-
350g broccoli
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6 anchovies
chopped
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2 fresh red chillies
seeded and finely chopped
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100g white breadcrumbs
made with stale bread
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Nutrition: per serving
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kcal400
-
fat4g
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saturates0.5g
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carbs78g
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sugars0g
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fibre5g
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protein17g
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salt0.8g
low
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Method
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step 1
Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time.
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step 2
Meanwhile, heat 3 tablespoons of olive oil in a frying pan, add the anchovies and chillies and fry briefly. Add the breadcrumbs and cook, stirring, for about 5 minutes until the crumbs are crunchy and golden.
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step 3
Drain the spaghetti and return to the pan. Toss with three quarters of the crumb mixture, some salt and pepper and another 2 tablespoons of olive oil. Serve each portion sprinkled with the remaining crumbs.
Recipe from Good Food magazine, December 2002
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A star rating of 4.2 out of 5.6 ratings
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