Pasta shells with broccoli and anchovy sauce
- 11b/450g broccoli
- 3 tablespoons olive oil
- 1¾oz/47g can of anchovy fillets
- 120z/350g pasta shells
- Salt and pepper
- 1oz/50g Parmesan or mature cheddar cheese, freshly grated
Put the oil in a large pan over a medium heat, and cook the anchovies, mashing to a paste.
Fill the stockpot of the saucepan with cold water and bring to the boil.
Add a pinch of salt to the water, put the pasta into the colander and place in the saucepan.
Cut the broccoli into florets and steam for 3 minutes.
Add broccoli and butter to the anchovies, and continue to cook over a low heat.
When the pasta is cooked, drain in a colander, put the pasta into the pan with the anchovy and broccoli sauce, and add black pepper and cheese.
Toss together and serve.
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