November 26, 2013 by Dewi
This simple pasta dish is full of flavour and ready in just 10 minutes
I’ll start, if I may, with an apology.
I’ve been away from the blog for far too long and not posted anything new for nearly two whole weeks, which, frankly, is unacceptable. I’ve got a bit of an excuse in terms of a heavy workload at university, but this blog isn’t called “The boy can cook, and does cook, honestly, unless he’s really busy.”
The truth is I’ve been cooking, plenty, but not taking the time to photograph dishes, prepare recipes with measurements, instructions, timings and so on. And without that stuff this whole site would just be me talking, incidentally, about what I’d eaten for tea. Which wouldn’t appeal to as many readers, I’m sure. So, to you all: I am sorry for my absence.
But I’m back now (hopefully that need not read “back for now”) with one of my favourite little pasta dishes.
I love this recipe. I’ve adapted it slightly from an old Jamie Oliver book, from way back when he was the Naked Chef and everything was pukka, innit tiger? It’s such a simple one but packs quite the flavour punch. Anchovies, chilli and garlic cook gently and give the olive oil an amazing spicy and intense flavour, which coats the silky pasta and fresh vegetables. Parmesan ties the whole thing together.
Oh, and it takes less than 10 minutes from start to finish. Sound good? Of course it does. So let’s get on with it.
- 1 whole head of broccoli
- 2 cloves garlic, crushed and finely chopped
- 1 red chilli, finely chopped
- 4 anchovy fillets, finely copped
- 150g dried spaghetti
- 2 tsps freshly grated parmesan (or grana padano) plus some extra for topping
Bring a large saucepan of salted water to the boil and put another pan over a low-medium heat with a drizzle of olive oil.
Remove the broccoli florets from the stem and place to one side.
Put the spaghetti in the pan of boiling water and simmer until al dente, which should take around 8-10 minutes.
Peel and finely chop the broccoli stem then add to the pan containing the oil along with the garlic, anchovies and chilli.
Cook gently over a low-medium heat for about 8 minutes.The aroma will be amazing!
For the last 3-4 minutes of cooking, add the broccoli florets to the pasta.
Drain the pasta and broccoli, reserving some of the starchy water.
Now add the spaghetti to the other pan with a splash of the pasta water and the parmesan.
Remove from the heat and toss well until combined, adding more of the pasta water if necessary.
Serve topped with more grated parmesan.