Mike's Orecchiette with anchovies & purple sprouting broccoli
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
Local Greener @_mikeeats cooks up another dazzling dish, bursting with seasonal flavour and flair!
200 gpurple sprouting broccoli
1lemon, plus juice
1red chilli (Thinly sliced)
4fat garlic cloves (thinly sliced)
4 Tolive oil
- 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.
- 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.