Name: Pasta shells with broccoli & anchovies
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large head broccoli cut into small florets; 400g orecchiette pasta; 1 tbsp olive oil; 3 garlic cloves sliced; 50g can anchovy in oil, drained and roughly chopped; 1 large red chilli deseeded and finely chopped or 1 tsp chilli flakes; half a lemon; parmesan shavings, to serve

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Pasta shells with broccoli & anchovies

Pasta shells with broccoli & anchovies

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 3.8 out of 5.20 ratingsRate

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A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too

Easily halved

Healthy

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A star rating of 4.1 out of 5.41 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large head broccoli

cut into small florets
400g orecchiette

pasta
1 tbsp olive oil
3 garlic cloves

sliced
50g can anchovy

in oil, drained and roughly chopped
1 large red chilli

deseeded and finely chopped or 1 tsp chilli flakes
half a lemon
parmesan

shavings, to serve

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Nutrition: per serving

kcal426
fat6g
saturates1g
carbs78g
sugars4g
fibre6g
protein19g
salt0.92g

low

Method

step 1

Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
step 2

Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.

RECIPE TIPS

DON'T LIKE ANCHOVIES?

Anchovies are preserved in brine, then stored in oil or salt. Pat them with kitchen paper to absorb excess oil before cooking. If using those packed in salt, rinse well first. You can replace the anchovies with tinned tuna.

Recipe from Good Food magazine, February 2007

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A star rating of 3.8 out of 5.20 ratings

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