Spaghetti with Tenderstem Broccoli, Garlic and Chilli
- 400g spaghetti
- 60ml good olive oil
- 3 garlic cloves, crushed
- 100g Tenderstem broccoli
- 2 tinned anchovy fillets, finely chopped
- 2 fresh red chillies, de-seeded and finely chopped
- 100g grated Parmesan
- 10 basil leaves, ripped
- 2 tablespoons chopped parsley
- Sea salt and black pepper
Cook the spaghetti according to pack instructions and drain thoroughly.
Heat the oil in a pan and add the garlic, Tenderstem, anchovy and chilli and sauté for about 3 minutes until the garlic is soft. Make sure that you cook over a medium heat as you do not want to burn the garlic. If you wish at this point you could discard the garlic because the olive oil would have already infused.
When the broccoli is cooked through, add the pasta and Parmesan to the pan with a little of the water from the pasta pot and toss to combine, season and serve immediately with a sprinkling of fresh basil and parsley.
Recipe courtesy of Tenderstem Broccoli