Step away from the microwave and liven up your workaday supper roster with our Contributing Food Editor’s recipe for Purple Sprouting Broccoli Spaghetti with Anchovies, Garlic and Pine Nuts
EMILY JONZEN’S WEEKNIGHT PASTA. IMAGE AND STYLING: EMILY JONZEN
Confession: I am, at heart, quite a lazy home cook. I cook all day for work, and whilst this often equals delicious leftovers to eat in the evening, when I go home empty-handed, the last thing that I want to do is spend more than half-an-hour at the stove.
I feel that I’m not alone in finding the weeknight dinner routine a bit of a slog. Most people who are interested in cooking may enjoy spending a bit more time over something at the weekend or when entertaining, but want something simple and quick during the week.
Opting for ease and speed doesn’t have to mean resorting to the ping of the microwave every night, though. Having a few little speedy base recipes and some lovely seasonal ingredients in your arsenal can ensure that you eat something tasty, wholesome and delicious without taking too much time or effort over it.
This is a version of a pasta dish that I probably make about once a week. The base of garlic, anchovies, chilli and lemon is highly versatile and can be paired with anything from lovely purple sprouting broccoli when in season to asparagus, fennel or simply with toasted breadcrumbs and rocket. I know that the thought of anchovies can be off-putting for some but when cooked in this way, they melt into a rich savouriness that is barely detectable as ‘fishy’. Give them a try but if you really can’t stomach them, omit in place of a handful more pecorino or a vegetarian or vegan alternative.
Emily Jonzen’s Weeknight Pasta
- 200 g good quality spaghetti or linguine (I like De Cecco)
- 200 g purple sprouting or Tenderstem broccoli, roughly chopped
- 2 tbsps extra virgin olive oil
- 15 g pine nuts
- 1 large garlic clove, finely chopped
- 4 anchovy fillets
- 1/2 a red chilli, deseeded and finely chopped
- The zest and juice of half a lemon
- A small handful of fresh parsley, roughly chopped
- 20g pecorino or parmesan, grated
- Bring a large pan of well salted water to the boil. Add the spaghetti and cook for 9-10 minutes for al dente, adding the broccoli for the final 2 minutes of cooking time.
- Whilst the pasta is cooking, pour the olive oil into a large frying pan and place over a low/medium heat. Add the pine nuts and cook gently for 3-4 minutes, until lightly golden. Add the garlic and anchovy fillets to the pan and cook for 1-2 minutes, stirring from time to time, until the anchovies have melted down and the garlic is fragrant.
- Once the pasta and broccoli are cooked al dente, drain, reserving a few tablespoons of the cooking water. Tip the pasta and broccoli into the frying pan, add the chilli, lemon zest and juice, parsley and reserved cooking water and toss until everything is well combined.
- Serve immediately with a sprinkle of the grated pecorino or parmesan.
Emily Jonzen is a food stylist, recipe writer and author. Her latest book The Goodness of Ginger & Turmeric is out now, Kyle Books, RRP £9.99. You can discover more of Emily’s delicious recipes for The Home Page here, and share this one using the share buttons at the top of the page.