Spaghetti with Broccoli and Anchovies

This is a fairly traditional Italian dish that I think I first came across in a Jamie Oliver cookbook.  I love it not only because of how tasty it is but also because it's very simple to prepare, and healthy too.

What you will need:

Gluten free spaghetti
Two heads of broccoli
Anchovies - I usually use about an 80g jar
Olive oil
Salt and pepper

Optional: garlic and/or chilli

What you need to do: 

1. Chop up the broccoli, including the stalks, into chunks.


2. In a frypan heat a few tablespoons of olive oil.  Add the anchovies and stir, they will break up quite quickly, and also probably spit all over the place.

3. If you want either garlic or chilli, add it now and stir briefly.

4. Add the broccoli and stir to coat.  Reduce heat a little and allow to soften, stirring frequently.  You can add a little water if necessary to help cooking and it's nice to have a little bit of liquid at the end to help coat the spaghetti.

5. Meanwhile, cook the spaghetti in a large pot of boiling water.

6. The broccoli should be softened by the time the spaghetti is cooked.  (It took me a bit of trial and error to get the timing right).  Drain the spaghetti and tip it into the pan.  Stir to mix.

7. Serve with salt and pepper and a drizzle of good quality olive oil and grated parmesan if you like it.