Anchovy Broccoli Spaghetti

• Spaghetti(320 g)
• Broccoli(300 g)
• Anchovies(50 g)
• Garlic(4 cloves)
• Olive oil(3 tbsp)
• Chili flakes(½ tsp)
• Lemon(1)
• Parmesan(50 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, cut the {Broccoli} into small florets, finely chop the {Garlic}, zest half the {Lemon}, and grate the {Parmesan}.

   ~10 min

2. 2

   Cook the {Spaghetti} in the boiling water for 8 minutes. Add the {Broccoli} for the last 3 minutes so it turns tender but still bright green.

   ~8 min

3. 3

   While the pasta cooks, heat the {Olive oil} in a large skillet over medium heat. Add the {Anchovies}, {Garlic}, and {Chili flakes}, then cook for 2–3 minutes, stirring, until the anchovies melt into the oil and the garlic smells fragrant.

   ~3 min

4. 4

   Reserve 250ml pasta water, then drain the {Spaghetti} and {Broccoli}. Add them to the skillet with the lemon zest, half the juice from the {Lemon}, the {Salt}, and the {Black pepper}. Toss with a splash of pasta water until the spaghetti is glossy and the broccoli breaks down slightly into the sauce.

   ~4 min

5. 5

   Take the skillet off the heat and toss through most of the {Parmesan}, adding another splash of pasta water if needed for a silky coating. Serve in warm bowls with the remaining {Parmesan} scattered over the top.

   ~3 min