This dish is super rich and the umami-rich anchovies are the real star. Cauliflower can be substituted for broccoli.
SERVES 4
4 tbsp olive oil
Four cloves of garlic, thinly chopped
A pinch of chili flakes
2 rosemary sprigs, leaves stripped and chopped (about ½ tbsp)
Anchovies in cans of 50g, chopped finely, and oil reserve
300g dried penne, conchiglie or fusilli pasta
1 cube of chicken stock, dissolve in 700ml boiling hot water
Broccoli 400g, chopped in to small florets and stalks peeled.
Finely grated parmesan cheese (30g), plus an extra for garnish
sea salt, freshly ground black pepper
- Pre-heat your oven to 200C fan/gas 7 Mix the olive oil with garlic, chili flakes, rosemary and oil in a large roasting pan. In the oven, bake for approximately 5 minutes or until the garlic softens and the anchovies melt.
- Take the baking tin out of the oven. Once the stock has been added, season the dish and then cover it with foil. Then return to the oven and bake for another 8 minutes. After that, remove the foil from the pan, open it up, and add the broccoli. Return the baking tin to oven and place the foil on top. Bake for approximately 16 minutes. You should get the pasta and broccoli tender and have absorbed most of your liquid.
- Add the cheese to the mixture. It will begin to emulsify in the residual liquid from the roasting tray. Add lots of grated cheese to your dish.
A GOOD CHOICE ALSO smoked mackerel: flake and stir this in along with the broccoli.