One Dish Fish by Lola Milne

Author:Lola Milne
Language: eng
Format: epub
Publisher: Octopus
Published: 2021-06-22T00:00:00+00:00

ANCHOVY, BROCCOLI, CHILLI & GARLIC PASTA

Pasta is one of my all-time favourite foods. It was my breakfast of choice as a stroppy nine-year-old – albeit with sweetcorn and cheese rather than anchovies (those were a little mature for my palate). This is a super-rich, unctuous dish, where the umami qualities of the anchovies really are the star of the show. You can use romanesco or cauliflower in place of broccoli.

SERVES 4

4 tablespoons olive oil

4 garlic cloves, thinly sliced

pinch of chilli flakes

2 rosemary sprigs, leaves stripped and chopped (about ½ tablespoon)

50g (1¾oz) can anchovies, finely chopped, oil reserved

300g (10½oz) dried penne, conchiglie or fusilli pasta

1 chicken stock cube, dissolved in 700ml (1¼ pints) boiling water

400g (14oz) broccoli, broken into small florets, stalk peeled and cut into small chunks

30g (1oz) Parmesan cheese, finely grated, plus extra to serve

sea salt and freshly ground black pepper

Preheat your oven to 220°C/425°F/gas mark 7. In a large roasting tin, combine the olive oil, garlic, chilli flakes and rosemary with the anchovies and their oil. Pop in the oven for about 5 minutes until the garlic has softened and anchovies have melted.

Remove the roasting tin from the oven and add the dried pasta and stock, then season and cover with foil. Return to the oven for 8 minutes, then remove, peel back the foil and stir in the broccoli. Carefully put the foil back and return the roasting tin to the oven for about 16 minutes. The pasta and broccoli should be tender, and most of the liquid should have been absorbed.

Stir in the cheese, which will emulsify with the liquid remaining in the roasting tin. Serve with lots of extra grated cheese.

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