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  • Recipes
  • Spaghetti with Tenderstem Broccoli, Garlic & Chilli
Spaghetti with Tenderstem Broccoli, Garlic & Chilli

By Tenderstem
"Tenderstem broccoli was readily available when I was a child as my mother grew them on the farm where we lived and I always remember when it was in season overdosing on this great vegetable - either with pasta or…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 100 g of parmesan, (or if you're vegetarian, substitute for Vegetarian Pasta Cheese)
  • 400 g of spaghetti
  • 100 g of tenderstem broccoli
  • 10 g of basil leaves, ripped
  • 2 tbsp of chopped parsley
  • 60 ml of olive oil
  • 3 garlic cloves, crushed
  • 2 tinned anchovy fillets, finely chopped
  • 2 fresh red chillies, finely chopped and deseeded

Method

3 steps

  1. Step 1

    Cook the spaghetti according to pack instructions and drain thoroughly.

  2. Step 2

    Heat the oil in a pan and add the garlic, Tenderstem, anchovies (if required) and chilli and sauté for about 3 minutes until the garlic is soft. Make sure that you cook over a medium heat as you do not want to burn the garlic. If you wish at this point you could discard the garlic because the olive oil would have already infused.

  3. Step 3

    When the broccoli is cooked through, add the pasta and Parmesan to the pan with a little of the water from the pasta pot and toss to combine, season and serve immediately with a sprinkle of fresh basil and parsley.