broccoli and anchovy farfalle

Updated at: Thu, 17 Aug 2023 01:05:19 GMT

Step 1

Bring a pan of salted water to the boil and briefly blanch the broccoli for 2-4 minutes until tender. Scoop into a colander to steam dry and return the pan to the boil, then cook the pasta until al dente following the packet .

Step 2

Warm the olive oil in a large frying pan over a medium-low heat and briefly fry the garlic and pine kernels until the garlic becomes sticky but not coloured. Add the anchovies, chilli and fennel seeds, and squash the anchovies into the pan until they are absorbed into the oil. Add the broccoli to the pan and toss everything together so it’s coated in the sauce.

Step 3

Add a big splash of water and the butter and let the sauce bubble away until the liquid has cooked off and the broccoli has absorbed all the sauce’s flavours. Stir in the parsley.

Step 4

Once al dente, drain the pasta, reserving a cupful of the cooking water. Add the pasta to the sauce over the heat and loosen with a little of the reserved pasta water so the sauce clings to the pasta. Taste, and adjust seasoning if necessary. Transfer to plates and serve immediately.

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