Prep time: 10min |
Cooking time: 15min |
Serving 4 | Amateur |
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).
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.
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.
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.