Orecchiette with anchovies & purple sprouting broccoli

• orecchiette200g g
• olive oil↗4 tbsp tbsp
• anchovy↗

  fillets in oil, chopped (reserve 1 tbsp oil)

• garlic↗4

  thinly sliced

• red chilli↗1

  thinly sliced

• lemon zest

  plus juice ½

• fresh breadcrumb↗50g g
• purple sprouting broccoli↗200g g

Step-by-step instructions

1. 1

   Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.

2. 2

   When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.