Lunch/Dinner Spaghetti with Broccoli and Crispy Breadcrumbs
Serves : 2
Preparation Time: 15 minutes
Cooking Time: 15-17 minutes
Ingredients
- 150g spaghetti
- 150g broccoli, cut into small florets
- 50g frozen peas
- 3 tbsp olive oil, plus extra to drizzle
- 4-6 anchovies, optional, drained on kitchen paper and chopped
- 1 garlic clove, peeled and crushed
- 1 small red chilli, de-seeded and finely chopped
- 50g white breadcrumbs
- Parmesan cheese, finely grated
- serve with garlic bread
Method
Bring a large saucepan of water to the boil and add the spaghetti. Cook according to pack instructions, reduce the cooking time by 2 minutes if you like your pasta al dente. Add the broccoli and peas for the last 3 minutes of cooking time.
Heat the oil in a medium frying pan. Add the anchovies, if using, garlic, chillies and breadcrumbs and fry stirring continuously for 4-5 minutes, or until the breadcrumbs are golden.
Drain the spaghetti, broccoli and peas and either place in a serving bowl or put back into the saucepan. Drizzle with olive oil. Add ¾ of the anchovy and breadcrumbs and toss to combine. Divide between 2 serving plates and top equally with the remaining anchovy and breadcrumbs. Sprinkle over the grated Parmesan. Serve straight away with the garlic bread
