Paccheri With Broccoli, Chilli & Almonds

Bring a large pan of well salted water to a boil. Separate the broccoli into florets, then peel and cube the stem, removing any woody bits.

Add the broccoli to the water and boil for about 5 mins until softened.

Place a frying pan over a medium heat and add a generous splash of olive oil. Finely slice the garlic and add it to the pan with the anchovies and cook for about 2 mins, breaking down the anchovies with the back of a spoon.

Finely chop and add the oregano and chilli flakes, sizzle for about 30 seconds and then add a splash of the cooking water from the broccoli to stop them frying.

Once the broccoli is soft, add to the pan with garlic but don’t drain. We’ll use this water to cook the pasta.

Add the pasta and cook until al dente. Meanwhile, keep cooking the broccoli gently in the olive oil and garlic mix, breaking it down with a wooden spoon until it becomes almost creamy.

Once the pasta is cooked, add directly to the pan with the broccoli and toss well along with the juice of a lemon and some of the pasta cooking water. Taste and add salt as needed.

In a small pan, toast the almonds until just golden, remove and roughly chop.

Plate up the pasta and top with the toasted almonds.