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Orecchiette with anchovies & purple sprouting broccoli

This humble southern Italian dish spiked with chilli and lemon juice is topped with fried breadcrumbs for added crunch

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 624
  • Carbohydrates 76
  • Saturated Fat 4
  • Sugar 4
  • Protein 21
  • Fat 27
  • Fibre 6
  • Salt 1.5

Nutrition per serving

  • Calories 624
  • Carbohydrates 76
  • Saturated Fat 4
  • Sugar 4
  • Protein 21
  • Fat 27
  • Fibre 6
  • Salt 1.5

Ingredients

  • 200g orecchiette
  • 4 tbsp olive oil
  • 6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)
  • 4 fat garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced
  • zest 1 lemon, plus juice ½
  • 50g fresh breadcrumbs
  • 200g purple sprouting broccoli

Method

  1. Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.

  2. When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.

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