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How to make Penne with spicy broccoli sauce

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 2 heads broccoli (780g total), cut into florets (400g total)
  • 350g penne rigate
  • 1/3 cup olive oil, divided
  • 2 garlic cloves, finely chopped
  • 1 birdseye chilli, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1 lemon, juiced
  • 1/4 cup finely grated Parmesan cheese, plus more for garnish

Method

  • Step 1 Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. Cook the broccoli in the boiling water for about 5 minutes, or until it is completely tender. Using a slotted spoon, transfer the broccoli to the ice water and cool completely. Drain, pat dry, and coarsely chop the broccoli (you should have about 3 1/2 cups).
  • Step 2 Add the penne to the same pot of boiling water and cook, stirring often, for about 8 minutes, or until it is tender but still firm to the bite. Drain, reserving 1/2 cup of the pasta water. Return the drained pasta to the dry pot and set aside.
  • Step 3 Meanwhile, heat a large heavy frying pan over medium-high heat. Add 1/4 cup of the oil, then add the garlic, chilli, and anchovy. Cook for about 1 minute, or until the garlic is toasted. Add the broccoli and cook, stirring, for about 3 minutes, or until it is warm and beginning to release its liquid. Stir in 1 tablespoon of the lemon juice.
  • Step 4 To the pasta, add the broccoli mixture, 1/4 cup of the cheese, and the remaining 1 tablespoon oil. Toss to combine and season to taste with salt and more lemon juice. Add enough of the reserved pasta water to moisten as desired. Divide among 4 bowls, garnish with more cheese, and serve.