Wholewheat Pasta, dry
300 g, Tenderstem or regular
3 clove(s), thinly sliced
½ pinch, plus extra to garnish
Anchovies in oil, drained
6 individual, finely chopped
20 g, shaved, to serve
- Cook the pasta in a large pan of boiling water to pack instructions until al dente, adding the broccoli to the pan for the last 2 minutes of cooking time. Drain, reserving 60ml of the pasta cooking water.
- Meanwhile, heat the oil in large, deep nonstick sauté pan set over medium heat. Add the garlic and chilli flakes, then cook, stirring constantly, for 1 minute. Add the anchovies and cook for 1 minute, stirring frequently, until the anchovies soften.
- Add the pasta and broccoli to the pan, season well and toss together. Cook for 1-2 minutes, adding the reserved cooking liquid if the mixture seems a little dry.
- Divide the pasta between plates, then scatter over the shaved Parmesan and extra chilli flakes to serve.