Spaghetti with broccolini, chilli and garlic
Wholemeal pasta, dry
120 g, spaghetti variety
1 bunch(es), cut into 3cm pieces
3 clove(s), thinly sliced
Dried chilli flakes
½ tsp, plus extra to serve
Salted anchovies in oil, drained
3 medium, chopped
Soft goat's cheese
50 g, firm variety, shaved
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding broccolini in last 2 minutes of cooking time. Drain, reserving ¼ cup (60ml) cooking liquid.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Add anchovy and cook, stirring, for 1 minute.
- Add pasta mixture and cook, stirring, for 1-2 minutes or until heated through, adding a little reserved cooking liquid if mixture seems dry. Season with salt and pepper. Serve sprinkled with goat’s cheese and extra chilli flakes.