Fusilli is a brilliant pasta to use because the little spirals get clogged up with the sauce so every mouthful tastes delicious.
Make sure you take the pasta out of the water two minutes less than the packet says, so you can add some pasta water and finish off the cooking in the pan. This way the sauce gets absorbed into the pasta and you are in control of how al dente you want it.
Always use the stem of the broccoli as it is very sweet and when cooked is tender. Don't worry if the broccoli seems broken up - that's exactly what you want. Have a great week!
Ingredients - serves four starter portions
300g of fusilli (spiral shape) pasta
300g of broccoli
1 clove of garlic finely sliced
1/2 red chilli finely chopped
4 anchovy fillets in olive oil
2 tblsp of double cream
2 tblsp of olive oil
Cut the tough end of the broccoli off then cut along the stem so you have branches of broccoli.
In a pot of boiling salted water cook the broccoli until a knife goes through the stem easily. Drain and keep broccoli to one side and keep the cooking water.
In a hot non stick frying pan add the 2 tblsp of olive oil and cook the garlic for one minute but do not colour. Add the chilli anchovies and cook for one minute until the anchovies have broken up. Add the cooked broccoli and a ladle of its cooking water. Cook for a few minutes add the cream and season.
In a pot of boiling salted water cook the fusilli for two minutes less than the packet says and with a slotted spoon add the cooked fusilli to the frying pan with the cooked broccoli anchovies garlic chilli and cream. Add another ladle of pasta water and toss together so the sauce thickens from the starch of the pasta. Try this with a glass of Primitivo di Puglia.
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