spaghetti + broccoli
serves one
80g spaghetti
a small handful of cherry tomatoes
a splash of olive oil
balsamic vinegar to drizzle
1 tbsp olive oil
100g cooked broccoli, chopped
1 garlic clove, crushed
1 anchovy fillet, chopped
25g pecorino, grated
salt + black pepper
Coat the cherry tomatoes with olive oil in a small roasting tin, drizzle over some balsamic and season. Roast at 200C/180C fan for about 15 minutes until nice and soft. Squash them up into the juices with a fork.
Cook your spaghetti and while that is happening heat 1 tablespoon of olive oil in a large frying pan. Throw in the broccoli, garlic and anchovy and fry for a minute or two.
When the pasta is cooked, add a spoonful of the cooking water to the broccoli, drain the spaghetti and throw into the pan. Add the tomatoes, pecorino and seasoning and stir so that the pasta is well coated. Turn out into a serving bowl.
80g spaghetti
a small handful of cherry tomatoes
a splash of olive oil
balsamic vinegar to drizzle
1 tbsp olive oil
100g cooked broccoli, chopped
1 garlic clove, crushed
1 anchovy fillet, chopped
25g pecorino, grated
salt + black pepper
Coat the cherry tomatoes with olive oil in a small roasting tin, drizzle over some balsamic and season. Roast at 200C/180C fan for about 15 minutes until nice and soft. Squash them up into the juices with a fork.
Cook your spaghetti and while that is happening heat 1 tablespoon of olive oil in a large frying pan. Throw in the broccoli, garlic and anchovy and fry for a minute or two.
When the pasta is cooked, add a spoonful of the cooking water to the broccoli, drain the spaghetti and throw into the pan. Add the tomatoes, pecorino and seasoning and stir so that the pasta is well coated. Turn out into a serving bowl.
