Ingredients (serves 4):
- 250g broccoli (1 small head), cut into small florets, stems thinly sliced
- 2 zucchini, thinly sliced
- 3 1/2 tablespoons olive oil
- 400g San Remo Mezze Penne pasta
- 45g can anchovy fillets, roughly chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon chilli flakes (optional)
Directions:
- Cook broccoli and zucchini in a large saucepan of salted boiling water for 1 minute or until tender. Use a slotted spoon to transfer to a bowl. Drizzle with 1 tablespoon of oil. Toss to coat. Set aside.
- Return water to the boil. Add pasta and a pinch of salt. Cook following packet directions. Drain. Return pasta to sauce-pan. Toss with 2 teaspoons oil. Cover.
- Meanwhile, heat remaining oil in a frying pan over medium-low heat. Add anchovies, garlic and chilli. Cook, stirring, for 3 to 4 minutes or until anchovies dissolve and mixture is aromatic.
- Add anchovy mixture and vegetables to pasta. Cook over medium heat, tossing, for 1 to 2 minutes or until heated through.
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