Pasta with Broccoli Sauce
340g broccoli florettes (about 2 medium heads of broccoli)
340g dried pasta, cooked according to packet instructions (reserve 1 cup of cooking water)
60ml Bertolli Organic Fruity Taste Extra Virgin Olive Oil
½ small brown onion, finely diced
4 cloves garlic, crushed
½ tsp chilli flakes
2 anchovy fillets, very finely chopped
500ml salt-reduced chicken stock
½ cup dried sourdough breadcrumbs (substitute store bought)
¼ cup finely grated parmesan cheese
Sea salt and freshly cracked black pepper
Place broccoli florettes into a large, microwave safe bowl with ¼ cup water, cover and microwave on high for around 5-6 mins until soft. Drain excess water.
Heat half the Bertolli Organic Fruity Taste Extra Virgin Olive Oil in a large frypan over medium heat. Add onion, garlic, chilli flakes and anchovy and saute for around 3 mins until golden. Finely grate the zest of the lemon into the mixture then add the steamed broccoli and stock. Season with salt and pepper then allow the mixture to cook over a low heat, barely simmering, for around 15 mins until the broccoli disintegrates and becomes a sauce-like consistency. Remove from heat and stir in juice of ½ the lemon.
Toss through the cooked pasta, tasting and seasoning more if necessary. Use reserved pasta cooking water to thin out the sauce if required.
Heat remaining oil in a small frypan over medium heat. Mix breadcrumbs and parmesan together, season then add to the oil and cook, stirring, until golden. Sprinkle over the pasta to serve.