Tagliatelle with anchovy, broccoli, parmesan and creme fraiche - by Jessica Taylor
You can save time with this recipe by cooking the broccoli in the same saucepan as the pasta. Anchovy is already salty so taste before adding any more salt. This recipe will cook enough for 2 people.
Ingredients
- 300g broccoli florets
- 175g dried tagliatelle
- 2 garlic cloves, crushed
- 3 anchovy fillets, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried chilli flakes
- 100g creme fraiche
- sea salt and black pepper
- grated parmesan cheese, to taste
Cooking instructions
Bring a large saucepan of lightly salted water to the boil, add the pasta, then cover and bring back to the boil. Remove the lid and gently stir, make sure to cook to the directions on the packet. 3-4 minutes before the pasta is cooked, add the broccoli. Once cooked, drain the pans contents but save a little of the water in a cup.
WIpe the pan dry and then add the olive oil. Place the garlic, chilli flakes and anchovies into the pan and cook on low heat for a couple of minutes. Now add the creme fraiche. season it with a little pepper and bring it back to the boil. Place the cooked pasta and broccoli back in the pan, add a little of the cooking water that you saved to thin the sauce if needed.
Place the pasta in bowls and sprinkle with a little parmesan cheese, serve immediately.
