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|Type of dish||Pasta|
|Cooking time||<30 min|
In this classic southern Italian pasta dish you cook the broccoli until soft in the same water as the pasta. The key to this tasty dish is to drain the pasta and broccoli, and fry them a little in garlicky olive oil before serving.
You can substitute anchovies for pancetta, or use salty pecorino, a more authentic southern-style cheese, instead of parmesan.
|1 head of broccoli, broken up into smallish florets|
|a few tablespoons of olive oil|
|80g pancetta or bacon|
|2 cloves garlic, thinly sliced|
|1/2 tsp chilli flakes|
|1 Tbsp chopped parsley (optional)|
|grated parmesan to serve|
1. Cook penne in plenty of boiling salted water. When half cooked, throw in the broccoli.
2. Heat a frying pan over a medium heat, add some of the oil and cook pancetta until crispy. Add the garlic and chilli, stir until lightly golden and remove from heat.
3. Drain pasta and broccoli - the broccoli should be soft and broken up - and add to the pan of garlic and pancetta. Cook for a few minutes, tossing and adding a touch more pepper, salt and oil.
4. Serve with parmesan.
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