Recipe and photography by Monday Pasta Club's Ed Barrow.
Ingredients
1 small head of broccoli, roughly chopped
150g of Northern Pasta Co Radiatori
30g of salted butter
6 anchovy fillets, roughy chopped
1 red chilli, seeds removed and sliced finely
40g of Parmesan, finely grated
1 lemon, zest and juice
Method
Preheat the oven to 200/180fan.
Place a large pan of well salted water on to boil for the pasta.
Add the broccoli to a roasting tin and drizzle generously with olive oil. Season with salt and pepper then place into the oven. Roast for 20 minutes or until completely soft and a little browned around the edges.
After 10 minutes, add the butter to a sauté or frying pan and place on a medium-low heat. Add the anchovies and chilli them fry gently for around 10 minutes. Ensure it does not burn but just gently cook and the anchovies break down and cook.
Once the broccoli is cooked, removed from the oven and place onto a chopping board. Run your knife back and fourth through the broccoli to chop it up finely. Then add the chopped broccoli to the pan with anchovy mixture.
Drain the pasta, serving back some pasta water. Add the drained Radiatori along with a good splash of pasta water and sprinkle over the Parmesan and a good squeeze of lemon juice. Let the cheese melt into the top of the pasta for a minute before tossing everything together.
Divide between 2 bowls and finish with some extra Parmesan over the top.
