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£3.80/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Boil the pasta according to pack instructions, and add the broccoli for the final 2 minutes, until both are al dente.
Meanwhile, heat a frying pan with 2 tbsp olive oil and place over a medium-high heat. Add the bread and toast it, stirring often, for 5-6 minutes until golden and crisp – the larger pieces will still be soft in the middle, and that’s perfect.
Remove the crumbs to a plate, wipe out the pan, then place it back over a medium heat. Add the anchovies and their oil, with the garlic and chilli, if using. Fry for 2-3 minutes, stirring continuously, until the garlic is fragrant and the anchovies melt into the oil. Once the pasta is ready, drain, reserving a cup of cooking water.
Tip the pasta and broccoli into the anchovy pan with the lemon juice, a large splash of reserved cooking water and the remaining 1 tbsp oil. Stir together over the heat for 2 minutes until well coated. Serve scattered with the breadcrumbs and lemon zest.
This can be made with any pasta shape you like, just be sure to add the broccoli 2 minutes before the end of the cooking time (check pack instructions) to avoid overcooking it. If you prefer a less intense anchovy flavour and saltiness, use more extra olive oil from a bottle, instead of the oil from the can of anchovies.
Typical values per serving when made using specific products in recipe
Energy | 2,524kJ/ 599kcals |
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Fat | 13g |
Saturated Fat | 2.2g |
Carbohydrates | 89g |
Sugars | 4.6g |
Fibre | 8.5g |
Protein | 26g |
Salt | 3.2g |
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