Purple-sprouting broccoli and anchovy pasta

by Angela Clutton

A quick, simple, flavour-packed pasta dish

This quick pasta dish makes for a tasty, simple supper that is packed with deep flavours.


800g purple sprouting broccoli
1 medium-sized, medium-hot red chilli
4 tbsp extra virgin olive oil
2 garlic cloves, crushed or chopped
1 small tin (approx 50g) anchovy fillets in olive oil, drained
2 tbsp red wine vinegar or sherry vinegar
400g pasta (fusilli, orecchiette or conchiglie)
4 tbsp parmesan or pecorino cheese, freshly grated


Put a large pan of water on to boil with lots of salt.

Trim any woody stalks from the broccoli, then cut the spears into approx 4cm lengths. Slice the chilli in half down its length, scrape out the seeds, then finely chop the chilli flesh.

Heat the oil in a deep sauté pan. Add the garlic, chilli, and anchovy fillets. Stir round for 2 mins, breaking up the anchovies and letting the garlic take on gentle colour. Stir in the broccoli and cook for 5 mins, adding the vinegar halfway through. Take off the heat to set aside while the pasta cooks.

Put the pasta into the boiling water. Cook until ‘al dente’ which is usually 1 min less than the packet says. A minute or so before then, return the pan of broccoli to the heat and pour over a ladle of pasta-cooking water. Drain the pasta then mix into the broccoli. Stir through the grated cheese and serve with a good grinding of pepper.

Recipe: Angela Clutton