Rigatoni with Broccoli
By Mob · mob.co.uk
Pasta tossed with broccoli mashed into a creamy sauce of garlic, anchovies, olives and lemon.
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| prepBring a large pan of well-salted water to a boil | ||||||
| 2 heads broccoli florets, roughly chopped small | Cook broccoli florets & stalk 5 min until tender | Add broccoli & splash of cooking water, mash | Stir in lemon zest & juice, turn heat off | Cook pasta in broccoli water until al dente | Add pasta & splash of pasta water, toss over medium heat until saucy | Taste, season with salt; plate & finish with oil, pepper & chilli |
| broccoli stalk, peeled, cut into thumb-sized rectangles | ||||||
| 75 ml olive oil | Warm oil, garlic, olives, chilli & anchovies 2 min | |||||
| 4 garlic cloves, crushed or chopped | ||||||
| 50 g black olives, roughly chopped | ||||||
| 1 × 50 g tin anchovies in olive oil | ||||||
| 1 pinch chilli flakes | ||||||
| 1 lemon, zest | ||||||
| 1 lemon, juice | ||||||
| salt (to taste) | ||||||
| 400 g rigatoni | ||||||
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