By Sprout / Wednesday, 8 April 2020 / Topics:

  • Time 20 minutes
  • Serves 4
  • Difficulty easyPeasy

Ingredients:

2 Cups penne pasta
1 Tablespoon olive oil, plus one tablespoon extra
1 Large head broccoli, cut into florets, stems finely sliced
Pinch of salt
7 Garlic cloves, finely sliced
1 Long red chilli, finely sliced
2 Shallots, finely sliced
¼ Cup baby capers, drained
8 Anchovies
Zest and juice of a lemon
60g Pecorino (or parmesan), finely grated

Method:

  • Bring a large saucepan of water to the boil over high heat.  Cook pasta according to packet directions. Reserve one cup of cooking liquid. Drain pasta and set aside.
  • Meanwhile, heat one tablespoon oil in a large frying pan over high heat. Cook broccoli, stirring occasionally, for 3-4 minutes or until broccoli is golden brown. Season with salt. Drizzle in remaining tablespoon of oil before adding garlic, chilli, shallots, capers, anchovies and lemon zest. Cook, stirring, for a further 2-3 minutes or until shallot has softened and mixture is fragrant.
  • Stir penne, lemon juice and half the pecorino through the broccoli mixture. Add enough pasta water to make a thick sauce consistency which coats the penne. Divide between serving bowls and finish with remaining pecorino.

 

 


  • Energy 1644kJ
  • Total Fat 15.5g
  • Sat Fat 4.5g
  • Total Carb 40.2g
  • Sugar 1.1g
  • Sodium 898mg
  • Protein 18.4g
  • Fibre 6.7g