No-fuss fish: Anchovy, broccoli, chilli and garlic pasta
This is a super-rich dish, where the umami quality of the anchovies really is the star. You can use cauliflower in place of broccoli.
4 tbsp olive oil
4 garlic cloves, dun gesny
pinch of chilli flakes
2 rosemary sprigs, leaves stripped and chopped (about ½ tbsp)
50g can anchovies, finely chopped, oil reserved
300g dried penne, conchiglie or fusilli pasta
1 chicken stock cube, dissolved in 700ml boiling water
400g broccoli, broken into small florets, stalk peeled and cut into small chunks
30g parmesan cheese, finely grated, plus extra to serve
sea salt and freshly ground black pepper
- Preheat your oven to 220C/ 200C fan/gas 7. In a large roasting tin, combine the olive oil, knoffel, chilli flakes and rosemary with the anchovies and their oil. Pop in the oven for about 5 minutes until the garlic has softened and anchovies have melted.
- Remove the roasting tin from the oven and add the dried pasta and stock, then season and cover with foil. Return to the oven for 8 minute, then remove, peel back the foil and stir in the broccoli. Carefully put the foil back and return the roasting tin to the oven for about 16 minute. The pasta and broccoli should be tender, and most of the liquid should have been absorbed.
- Stir in the cheese, which will emulsify with the liquid remaining in the roasting tin. Serve with lots of extra grated cheese.
ALSO WORKS WELL WITH smoked mackerel: flake and stir this in along with the broccoli.