Recipe Index

Ingredients

• 1 large head broccoli (about 17¾ oz)
• 1/2 lemon
• Kosher salt
• 12 oz short pasta, such as mezze rigatoni or cavatappi
• 8 oil-packed anchovy fillets
• 4 garlic cloves, thinly sliced
• 1/3 cup extra-virgin olive oil, plus more for serving
• 1/2 tsp crushed red pepper flakes, plus more for serving
• Freshly ground black pepper
• 2 oz Parmesan, finely grated (about 1 cup), divided

Method

1. Cut the broccoli florets from the stalk, peel the stalk and chop it finely. Break the florets into small pieces.
2. Bring a large pot of well-salted water to the boil. Cook the broccoli for 4-5 minutes until very tender, then lift it out with a slotted spoon, keeping the water boiling.
3. Add the pasta to the same water and cook until just shy of al dente. Reserve 1 1/2 cups pasta water before draining.
4. Meanwhile warm the olive oil in a large deep pan over medium heat. Add the anchovies and garlic and cook, stirring, until the anchovies melt and the garlic softens, about 2 minutes. Stir in the chilli flakes.
5. Add the drained broccoli to the pan and crush it with a wooden spoon or masher into a coarse, saucy mixture, adding splashes of pasta water as needed.
6. Add the pasta and half the Parmesan and toss vigorously over the heat for 1-2 minutes until glossy and coated, loosening with more pasta water.
7. Squeeze in lemon juice to taste, season with black pepper, and serve with the remaining Parmesan, more chilli flakes and a drizzle of olive oil.

Total: 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data