Hugh Fearnley-Whittingstall’s purple sprouting broccoli pasta
Any broccoli combined with pasta and some punchy aromatics makes for a fantastic, simple supper. But if you use fresh PSB and some top-notch anchovies, you’re looking at something sublime. If anchovies aren’t your thing, leave them out and add some capers instead, or just finish the pasta with lots of freshly grated parmesan to get that savoury “umami” hit. Serves four.
350g pasta of your choice (oriechette is good)
600g purple sprouting broccoli
4 tbsp olive oil
1 medium-hot red chilli, deseeded and finely chopped
2 cloves garlic, peeled and finely chopped
6-8 anchovy fillets
Sea salt and freshly ground black pepper
Bring a large pan of well-salted water to a boil, add the pasta and cook until al dente. Trim any woody parts from the broccoli, then cut the rest into forkable pieces and add to the pasta pot about five minutes before the end of its cooking time.
Meanwhile, heat the oil in a small pan. Add the chilli, garlic and anchovies, and cook gently, crushing the anchovies so they break down, for about five minutes. Drain the pasta and broccoli, then toss immediately with the hot, garlicky, anchovy-y oil. Taste and add black pepper, and salt, if necessary. Serve straight away.