- 320g pasta
- 2 heads broccoli, using only the florets
- 8 tbsp Italian parsley
- Parmesan cheese, grated
- 12 tbsp olive oil
- 100g jar anchovies
- 2 garlic cloves, finely chopped
- 3 dried red chillies, torn
- 8 tbsp crème fraiche
For the anchovy sauce, heat the olive oil in a pan and fry the garlic for 3-4 minutes over a low heat, add the chillies and cook for a further 2 minutes. Add the anchovies and using a wooden spoon mush them to a paste (they actually just melt if they are good quality anchovies). Switch off the heat and add the crème fraiche. Reheat the sauce just before the pasta is cooked.
Bring a large pot of water to the boil, season with salt and olive oil. Add the small broccoli florets and pasta to the water and cook till al dente. Drain the water, reserving a little in case the pasta is to dry.
Return the pasta and broccoli to the pot and add the chopped Italian parsley, some grated parmesan cheese and the anchovy sauce. Mix well and season with salt and pepper to taste, pour over the lemon juice and serve.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Photography by C&D Heierli • Recipes by Diane Heierli