This pasta dish is perked up with just enough chilli to give it some fire! If you don't like anchovies, you can use small prawns instead. Chopped sun-dried tomatoes make a nice addition too.
5 people made this
400g farfalle pasta
300g broccoli florets
50g anchovy fillets, drained
2 tablespoons semi-skimmed milk
2 tablespoons olive oil
4 large garlic cloves, crushed
small bunch of flat-leaf parsley leaves, chopped
1/2 teaspoon crushed chilli flakes
Grated Parmesan cheese, to serve
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Method Prep:10min › Cook:15min › Ready in:25min
Cook the pasta in a pan of salted boiling water for 12 minutes, or according to the pack instructions, until tender with a bite at the centre. Remove any thick stalks from the broccoli florets, then slice in half or quarters to make small florets. Add to the pasta for the final minute of cooking. Reserve about 100ml (half a teacup) of cooking water, then drain the pasta and broccoli thoroughly.
While the pasta is cooking, soak the anchovies in the milk for 5 minutes to remove some of the salt. Drain, then chop.
Heat the olive oil in the warm pasta pan and add the chopped anchovies, garlic, parsley and crushed chilli flakes. Stir over a medium heat for 2 minutes.
Add the pasta and broccoli to the pan with the reserved cooking water. Toss gently and season with plenty of ground black pepper. Add the butter and toss until melted. Turn into warmed serving bowls and serve immediately with Parmesan cheese.