Spaghetti with Tenderstem Broccoli, Garlic & Chilli
By Tenderstem
Published on 26 April 2022
"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 without!" - Aldo ZilliTime and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 1
Cook the spaghetti according to pack instructions and drain thoroughly.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.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.