Tuesday, 5 May 2009

Spaghetti with Anchovy and Broccoli

I seem to be stumbling across broccoli and spaghetti all over the blogosphere recently... First of all turkeycookies' Jess was cooking them up mid-week, then Claudia's breadcrumb and toasted garlic version whet the appetite over at cook eat fret , and I'm sure I came across another one recently as well but I just can't put my finger on it.

Anyway all of this put me in the mood to make my own version of this again, which I thought I'd now post here to further this blogging rash of broccoli and pasta type dishes.

The first thing to do is to get the breadcrumbs toasting. I've fried them in the past, but tried spreading on an oven tray and popping in a low heat oven this time, which worked just fine, and meant I freed up the one and only saucepan for sauce cooking - and had less washing up to do. Result!

so, the crumbs are in the oven - now you want to soften half an onion in some olive oil until it's soft and translucent, then add some slices of red piquillo pepper, a tin of anchovies, a couple of sliced fresh chillies and some sliced garlic and let it all cook, stirring occasionally until the anchovies have 'melted' into the sauce and it's all nice and soft.

Meanwhile the pasta can be boiled, and if you like you can boil the broccoli spears separately but I just let them share the pan with the pasta for the last 3 minutes of pasta cooking time (saving on pots again!).

Pasta and broccoli join your lovely sauce, and the whole lot gets smooshed around (trying not to chuck it all over the place) until nicely mixed up.

Plate up and top with a handful of the toasted crumbs, a handful of chopped flatleaf parsley, and a splash of good olive oil (and parmesan if you like, but I prefer without).
It is honestly SO good and more-ish. The anchovies don't make it taste fishy they just give it this salty umami-ish delish-ness, and it's all fresh but filling at the same time. Superb.

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