The BBC Good Food logo
Pasta shells with broccoli & anchovies

Pasta shells with broccoli & anchovies

By
A star rating of 3.8 out of 5.18 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal426
fat6g
saturates1g
carbs78g
sugars4g
fibre6g
protein19g
low insalt0.92g
Advertisement

Ingredients

  • 1 large head broccoli , cut into small florets
  • 400g orecchiette pasta
  • 1 tbsp olive oil
  • 3 garlic cloves , sliced
  • 50g can anchovy 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

Method

  • STEP 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.

  • STEP 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 TIPS
DON'T LIKE ANCHOVIES?
Anchovies are preserved in brine, then stored in oil or salt. Pat them with kitchen paper to absorb excess oil before cooking. If using those packed in salt, rinse well first. You can replace the anchovies with tinned tuna.

Goes well with

Recipe from Good Food magazine, February 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.18 ratings
Advertisement
Advertisement
Advertisement

Sponsored content