Pasta shells with broccoli & anchovies

Pasta shells with broccoli & anchovies

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(12 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too

Nutrition and extra info

Additional info

  • Easily halved
  • Healthy
Nutrition info

Nutrition per serving

kcalories
426
protein
19g
carbs
78g
fat
6g
saturates
1g
fibre
6g
sugar
4g
salt
0.92g

Ingredients

  • 1 large head broccoli, cut into small florets
  • 400g orecchiette pasta
  • 1 tbsp olive oil
  • 3 garlic cloves, sliced
  • 50g can anchovies in oil, drained and roughly chopped
  • 1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • half a lemon
  • parmesan shavings, to serve

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Method

  1. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
  2. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.

Recipe from Good Food magazine, February 2007

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Comments

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thecherub's picture

I thought this was quick and easy and tasty although I did add bacon for my non veggie OH. I simplified it slightly by frying chopped bacon then adding all the other ingredients to the same pan before mixing with pasta and broccoli. Will make again.

mercuryzelda's picture
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So simple and delicious!

mariatank's picture
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Tasty!

fainleog's picture
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Yum! My type of dish: oodles of flavour and easy to cook!
Couldn't find orecchiette, so used "ordinary" pasta.

mamarazzi's picture
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It is ok, but I am not sure if the fish goes with it.

crandy's picture
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Yummy! A nice, light mid week dinner which I will definitely be making again! I used penne instead and added the breadcrumbs too late so they weren't toasted, but it still worked!

vcrovato's picture
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Good authentic Italian recipe. Try with whizzed breadcrumbs, toast them lightly in a pan with no oil and sprinkle them on top of the pasta just before serving - it adds a nice crunch to it. If the pasta is too dry then add a little olive oil.

maggiemoon's picture
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This is a very easy, tasy and 'good looking' recipe! We love it - hubbie asked me to make it tonight - as tonight starts his holiday!! So - with a glass of chilled white wine - we shall enjoy!

blackbeetle's picture
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I used Penn pasta, but it was absolutely delicious. My 3 year old even asked for more. Very moreish although I did save some for lunch next day!

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