Sunday, 13 June 2010
Spaghetti with broccoli, anchovy and walnuts
Broccoli dressed with anchovy is a pretty classic combination, as is pasta with garlic and anchovies- so I thought I'd combine the two into a very quick and simple dinner. The addition of the walnuts adds a slightly sweet and well, nutty, contrast to the saltiness of the fish and just seems to work very well. This is also quite a light pasta dish and so ideal for long, hot summer days (of which we've currently had two).
Recipe (enough for one)
3 large broccoli florets
4 anchovy fillets, roughly chopped
2 cloves garlic, crushed
6-8 walnuts, roughly chopped
Enough spaghetti for one, around 100g
Salt and pepper to season
Thinly slice the broccoli florets and gently cook in a couple of tablespoons of olive oil for around five minutes. When it's almost tender, increase the heat and add the anchovies and garlic. As the anchovies break up, drop in the walnuts and continue to cook for a couple more minutes until the garlic and broccoli are fully cooked. Cook the pasta, and mix in with the broccoli with a spoonful or two of the pasta water to loosen it all up. Season with salt (although you may not need any so taste first) and pepper, and it's done.
Ideally eat al fresco, or else staring out of the window at the rain.