A quick pasta recipe, perfect for a weeknight. Melted broccoli in a garlicky, chilli oil, finished with a shower of parmesan. It doesn't get any better.
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Serves
4
Broccoli
Green ChilliÂ
Garlic
Anchovy
Balsamic Vinegar
Parmesan
Fusilli
Parsley
Olive Oil
Salt
Black Pepper
Serves
4
Broccoli
Green ChilliÂ
Garlic
Anchovy
Balsamic Vinegar
Parmesan
Fusilli
Parsley
Olive Oil
Salt
Black Pepper
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Step 1.
Trim the broccoli stalk, then chop the broccoli into smaller chunks, place into a food processor and blitz until minced. Peel the garlic cloves and finely mince. Thinly slice the chilli. Grate the cheese.
Step 2.
Bring a large saucepan of salted water to the boil.
Step 3.
Meanwhile, drizzle 5 tbsp of olive oil into a large frying pan over medium heat. Once hot, add the garlic, chilli and anchovies, cook until the fish has broken down, 3-4 mins. Add the balsamic and let it evaporate fully. Add the broccoli and cook until almost mushy, 6-7 mins.
Step 4.
Once the water is boiling, add the pasta in and cook for 3 mins until it’s just under al dente.
Step 5.
Using a slotted spoon, transfer the pasta into the pan with the broccoli. Add some pasta water and stir through until the sauce emulsifies and the broccoli breaks down even more.
Step 6.
Take it off the heat, stir through three-quarters of the cheese, adding more pasta water if necessary. Taste and season with salt and pepper, if needed.
Step 7.
Serve the pasta with a sprinkle of the remaining cheese and some chopped parsley.
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Notes (1)
G
Georgia B.
a year ago
Not a huge fan of the flavours personally and the broccoli was a mission to blend up
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