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Spaghetti with Tenderstem Broccoli, Garlic & Chilli

Spaghetti with Tenderstem Broccoli, Garlic & Chilli

Brought to you by: Tenderstem
    4 serving

Prep time:

Cook time:

Serves: 4

"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 Zilli
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Ingredients

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

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.

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