Mike's Orecchiette with Anchovies & Purple Sprouting Broccoli


Prep time: 
10 minutes
Cooking time: 
15 minutes


Local Greener @_mikeeats cooks up another dazzling dish, bursting with seasonal flavour and flair!


  • 200g purple sprouting broccoli
  • 1 lemon, plus juice
  • 1 red chilli, thinly sliced
  • 4 fat garlic cloves, thinly sliced
  • 6 anchovies
  • 200g orecchiette
  • 4 tablespoon olive oil


  1. Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.
  2. When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.
Photo Credit: Jonny Hughes @jonny2love
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