Penne with spicy broccoli sauce

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Prep time:
10min
Cooking time:
15min
Serving 4 Amateur
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Ingredients

350 g  Penne

2 heads   Broccoli, cut into florets

2 Tbsp  Olive oil

2 cloves   Garlic, finely chopped

2   Anchovy fillets, finely chopped

1   Chilli, deseeded and finely chopped

2 Tbsp  Lemon juice

1/4 c  Parmesan cheese, finely grated (plus extra to serve)

1/2 tsp  Salt
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Instructions

Step 1

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. Cook the broccoli in the boiling water for about 5 minutes, or until it is completely tender. Using a slotted spoon, transfer the broccoli to the ice water and cool completely. Do not pour the boiling water out of the pot. Drain the broccoli and pat dry. Coarsely chop the broccoli (you should have about 3 1/2 cups).

Broccoli, cut into florets
Salt
Step 2

Add the penne to the same pot of boiling water and cook for about 8 minutes, or until al dente. Drain, reserving 1/2 cup of the cooking water. Return the drained pasta to the pot and set aside.

Penne
Step 3

Meanwhile, heat a large heavy frying pan over medium-high heat. Add 1 tablespoon of the oil, then add the garlic, chilli, and anchovy. Cook for about 1 minute, or until the garlic is toasted. Add the broccoli and cook, stirring, for about 3 minutes, or until it is warm and beginning to release its liquid. Stir in 1 tablespoon of the lemon juice. 

Broccoli, cut into florets
Garlic, finely chopped
Anchovy fillets, finely chopped
Lemon juice
Chilli, deseeded and finely chopped
Olive oil
Step 4

Add the broccoli mixture, parmesan cheese and remaining oil to the pasta. Toss to combine and season to taste with salt and more lemon juice. Add enough of the reserved pasta water to moisten as desired. Divide among 4 bowls, garnish with more cheese, and serve.

Broccoli, cut into florets
Penne
Lemon juice
Parmesan cheese, finely grated (plus extra to serve)
Salt
Olive oil

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