Orecchiette with anchovies and purple sprouting broccoli
This recipe for orecchiette with anchovies and purple sprouting broccoli is ready in just 20 minutes and comes in under 500 calories - perfect for a midweek meal. Ricotta salata is a salted, pressed dried cheese, which is used for grating in southern Italy. You can buy it from some cheese shops or ocado.com.
- 200g orecchiette
- 200g purple sprouting broccoli
- 1 tin anchoviesdrained
- 1 clove garlicthinly sliced
- 1 red chillifinely chopped
- red wine vinegar
- grated ricotta salata or parmesanto serve
Nutrition: per serving
- kcal462
- fat3.7g
- saturates0g
- carbs85.1g
- sugars0g
- fibre7.6g
- protein22.1g
- salt2.5g
Method
step 1
Cook the orecchiette. After 5 minutes, add the purple sprouting broccoli — this should be well cooked, not crunchy.
step 2
Meanwhile, roughly chop the anchovies and put in a pan with a little of their oil. Heat gently and add the garlic and chilli. Cook until the anchovies begin to break down and the garlic turns translucent. Drain the pasta and broccoli and add the anchovy mixture. Season with pepper. Sprinkle on some red wine vinegar and cheese.