CFMtimes chicken

Pasta with Broccoli

One large or two small heads broccoli, trimmed to florets
3 tbsp extra-virgin olive oil
4-5 cloves garlic, chopped
5 anchovy fillets, chopped
2 tbsp capers, rinsed and coarsely chopped
Pinch fresh chilli, minced (use more if you like chilli)
400g pasta shapes (orecchiette if possible)
Extra-virgin olive oil, freshly grated parmesan cheese and chopped flat-leaf parsley to serve

Heat the oil in a frying pan and cook the garlic, chilli, anchovies and capers over a low heat for 4-5 minutes, stirring regularly. Remove from heat when the ingredients start to form a paste.
Bring a large saucepan of salted water to the boil. Cook the pasta as instructed, adding the broccoli in the last 3-4 minutes. Drain the pasta and broccoli and combine with the other ingredients. Drizzle over olive oil and sprinkle generously with parmesan and flat-leaf parsley.
NOTE: This dish can be adapted to suit children by serving the broccoli and pasta with milder cheese and finely chopped parsley before you add the remaining ingredients.



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