Recipe & photography by Chloe Hood (Life & Fork)
INGREDIENTS (Serves 2):
- 150g Northern Pasta Co. Conchigliette
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 4 Garlic Cloves, crushed
- 1 tsp Dried Chilli Flakes
-
2 Fresh Rosemary Sprigs
-
6 Anchovy Fillets (plus 1 tbsp of the oil)
- 2 tbsp Capers
- 1 Lemon, juiced
- 150g Purple Sprouting Broccoli & Sweet Stemmed Cauliflower
-
30g Parmesan, finely grated
-
Black Pepper
- 2 tbsp Flaked almonds, toasted
METHOD:
- Cook the conchigliette in heavily salted water until al dente.
- In a sauté pan, over a medium heat, heat EVOO and anchovy oil.
- Add the garlic, chilli and rosemary, and sizzle for 2-3 mins until the garlic is just starting to turn golden.
- When the pasta has 4 mins to go, add the broccoli and cauliflower.
- To the frying pan, add the anchovies, capers and lemon juice. Cook for 1-2 mins until the anchovies melt into the sauce.
- When the pasta and veg are cooked, drain (reserving a cup of the pasta water) then transfer to the frying pan. Stir and cook over a low heat for a further 2 mins (add pasta water to loosen, if needed).
- Remove from the heat and stir through parmesan and black pepper.
- Serve and top with extra chilli flakes and toasted flaked almonds!
