Penne with Broccoli and Anchovies
Penne with Broccoli and Anchovies



  • 1 tbsp olive oil
  • 50g tin of quality anchovies
  • 3 sliced garlic cloves
  • ½ tsp chilli flakes
  • 500g broccoli, roughly chopped
  • 350ml veg stock
  • 380g penne pasta
  • 1 lemon, zest and juice
  • Grated parmesan, to serve
  • Heat the oil in a large pan and add the anchovies, garlic and chilli flakes to fry for 2 mins. Add the broccoli and toss to coat in the fishy garlic oil, then pour in the stock and simmer for 20 mins or until the broccoli has broken down - mash with a fork a little if necessary to thicken the sauce.
  • Meanwhile, cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Tip the pasta into the broccoli mixture, stir through a squeeze of lemon and the zest, and add a splash of the cooking water to loosen if necessary. Add plenty of black pepper, then sprinkle with plenty of cheese to serve.
25 mins
4 serving

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