We always seem to have pasta late in the week when the fridge and pantry supplies are getting low. I needed to used some broccoli up tonight and this is what came of it. I tend to use anchovies quite a bit in cooking. They provide a nice saltiness and background flavour, not a fishy taste. So if you're not usually a fan don't be afraid and give them ago.
Broccoli, Chorizo and Parmesan Pasta
2 T olive oil
1 red onion finely sliced
2 cloves garlic crushed
4 anchovies finely chopped
pinch of chilli flakes
1 head of broccoli, cut into florets
1 chorizo sausage, chopped
Zest and juice of half a lemon
2 T greek yoghurt
Parmesan for serving
250g tubed pasta ( I used Zitone Tagliato)
Bring a pot of salted water to the boil. This is for the broccoli and the pasta.
Meanwhile heat the oil in a pan and add the onion, garlic, anchovies, chorizo and chilli. Cook gently until the onions are soft and the chorizo is crispy.
Add the broccoli to the boiling water and cook until tender, remove with a slotted spoon straight into the pan. Now put your pasta on to cook.
Using the back of a spoon mash and break up the broccoli coating it in the salty and garlicy fat.
Season with black pepper. The anchovies should provide enough saltiness.
When the pasta is cooked mix it together with the broccoli mix. Add the lemon juice and zest and the yoghurt.
Serve with grated parmesan.
Serves 2 (with a bit extra for lunch!)