Following this pasta recipe from Hugh Fearnley-Whittingstall more or less as instructed turns out a quick and tasty meal. But as The Child isn’t too enamoured with chilli, I left it out.
Pasta (we were given a 500g pack of organic penne and used about two-thirds)
Broccoli, purple sprouting or otherwise
A few cloves of garlic, chopped
A small tin of anchovies in oil
Boil the pasta and broccoli: boil the kettle, then pour the water into a pot. Add salt and oil, and when it’s boiling, add the pasta. When it’s five minutes from done (i.e. don’t use fresh pasta, or boil the broccoli first), snip in the broccoli in bite-sized chunks.
Make the sauce: heat some oil in another pan, then throw in the garlic and fry until you can smell it. Tip the anchovies, oil and all, into the pan. Stir it around until the anchovies break down into a brown mess.
And to finish: drain the pasta and broccoli, and tip it into the pan with the sauce. Mix well.