Spaghetti with broccoli & anchovies
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Spaghetti with broccoli & anchovies

By Mary Cadogan

Make spaghetti more exciting with the addition of nuggets of anchovy and chilli

  • Ready in 25-30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 400
  • fat 4g
  • saturates 0.5g
  • carbs 78g
  • sugars 0g
  • fibre 5g
  • protein 17g
  • salt 0.8g

Ingredients

  • 350g dried spaghetti
  • 350g broccoli
  • 6 anchovies, chopped
  • 2 fresh red chillies, seeded and finely chopped
  • 100g white breadcrumbs, made with stale bread

Method

  1. Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time.

  2. Meanwhile, heat 3 tablespoons of olive oil in a frying pan, add the anchovies and chillies and fry briefly. Add the breadcrumbs and cook, stirring, for about 5 minutes until the crumbs are crunchy and golden.

  3. Drain the spaghetti and return to the pan. Toss with three quarters of the crumb mixture, some salt and pepper and another 2 tablespoons of olive oil. Serve each portion sprinkled with the remaining crumbs.

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