A fuss-free mid-week dish that is quick and easy to prepare and very economical. Delicious served alone or with some grilled chicken or fish.
- 1kg purple sprouting broccoli
- 1 medium-sized fresh red chilli or ½ tsp dried red chilli
- 2 cloves garlic, peeled and finely chopped
- 6-8 anchovy fillets, finely chopped. If you don’t like anchovies use 2 tsp Worcestershire Sauce or an Asian style fish sauce
- 1 lemon, zested
- Good quality olive oil
- 350g fusilli pasta (or replace with penne if prefer)
- 4 tbsp freshly grated Grana Padana
- 200g cherry tomatoes, halved
- Salt and Pepper
Put a large pan of salted water on to boil.
Trim the outer leaves and woody stalks from the broccoli, rinse to wash then chop into 2-3cm sections.
Drop the pasta into the boiling water and whilst preparing the other ingredients.
Cut the chilli in half lengthways, scrape out seeds, pith and chop finely, then mix with the garlic, anchovies (or sauce) and lemon zest. Heat approx 4tbsp olive oil over medium heat and add the chilli mix, frying for about 1 minute. Then add the broccoli, season with salt and pepper and continue heating gently.
Once the pasta has cooked to your liking, put 3-4 tbsp of the cooking water into the broccoli and keep on low heat – then drain the pasta.
Add another 2 tbsp of oil and the cheese to the broccoli, throw in the cherry tomatoes then toss with the pasta.
Our purple sprouting broccoli which is in season through Spring into early Summer, is grown locally in Evesham.
It’s extremely versatile in a range of dishes, including salads, sides, pasta dishes and bakes.
Simply trim the ends and tougher leaves, cut to the desired size and then steam, stir fry or bake.
This hardy vegetable is extremely high in vitamin C and other antioxidants especially when not overcooked. Simply put into boiling water for 1-2 mins or even eat raw with other crudité and dips