Ingredients
Serves 4-61 head broccoli
½ cup extra virgin olive oil
3 cloves garlic, very thinly sliced
1 birds eye chilli, sliced (optional)
2 anchovy fillets (optional)
½ cup chicken stock or water
500g tagliatelle, cooked
Salt to taste
½ cup grated parmesan
Method
Cut the broccoli into small pieces. Place in a bowl and cover with boiling water from the kettle. Allow to stand for 30 seconds and drain, do not rinse under cold water, simply spread out on a tray to cool naturally.
In a non-stick fry pan heat the oil over a medium heat. Add the garlic – and the chilli and anchovy if using – and sauté for 10 seconds before adding the broccoli. Add a splash of the chicken stock (it may not need all the stock) and then add the pasta.
Once the pasta has heated through season with salt, serve in bowls topped with parmesan cheese.
For added flavour, grate some of the stem from the broccoli and sprinkle over the dish before adding the parmesan. The raw broccoli will lift the flavour of the cooked broccoli as well as adding some texture.