PSB Pasta

Prep Time:5 mins, Cook Time: 15 mins, Total Time: 20 mins

April 11, 2013

Following on from the PSB Tart this is my go-to Mid-Week Supper. High on the flavour stakes, quick to put together, deeply satisfying and a great way to use up an umteen amount of PSB and stale bread. And a dish I’ve been dreaming of all winter eagerly anticipating the glutinous arrival of my homegrown Purple Sprouting Broccoli.

The pairing of PSB and anchovies is a flavour combination I confess to having become more than a tad addicted to, but then I am a BIG anchovy fan and just don’t get people that aren’t. The duo here are also paired with a generous amount of garlic, chilli and good olive oil, run through pasta and topped with leftover bread anchovy infused crunchy croutons and plenty of Parmesan. It’s certainly not a dish for the faint hearted. Nor a dish for the littlies, sadly it’s way too salty and hot for little tums. But then it’s nice to have a grown up dinner sometimes isn’t it? If you’re wanting something more child-friendly then PSB works wonderfully in my Smoked Salmon & Broccoli Penne.

The Good Stuff:

Purple Sprouting Broccoli



Great For:

Mid-Week Suppers, Bigger Kids and Grown Ups, Vegetarians (those that eat anchovies anyway), Anchovy and PSB Obsessives (of which I am both)







PSB Pasta

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Ingredients Prep Time:5 mins, Cook Time: 15 mins, Total Time: 20 mins

Enough for 2

For the Pasta:

160g of good quality Egg Pasta, dried or fresh

200g of Purple Sprouting Broccoli, washed

2 cloves of Garlic, finely sliced

1 - 2 Red Chillies, depending on how much heat you like, finely sliced

6 Anchovy fillets (preserved in oil or salt)

2 tablespoons of Olive Oil

Pepper

Parmesan to serve

For the Croutons:

50g of stale Bread, diced into 1 to 2 cm cubes

2 tablespoons of Olive Oil

2 Anchovy fillets

Pepper

1) Cook your pasta to packet instructions.

2) Meanwhile prep and steam the PSB. Slice the tougher ends into inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.

3) Place the garlic, chilli, anchovy fillets, olive oil and a generous pinch or two of black pepper in a large saucepan. Heat on a low temperature, stirring frequently. Once the anchovies have disintegrated into the oil tip in the steamed PSB. Give everything a good stir and continue to cook on a gentle heat for 2 to 3 minutes until the PSB is fully tender.

4) Now for the croutons. Heat the oil with the anchovies and a generous pinch of pepper on a medium heat until the anchovies have disintegrated. Throw in the bread cubes and toss in the hot oil. Fry the bread on all sides until golden and crunchy.

5) Once everything’s cooked combine the PSB with the pasta and a couple of tablespoons of set aside pasta water. Serve in large bowls and scatter over the croutons. Liberally grate over some fresh Parmesan. Heaven.

You might also like:

Kale Pesto

Roast Butternut, Onion & Sage Tart (Serves 6)

Spinach and Feta Filo Pie: Spanakopita (serves 4)

My Higgidy Pie #RecipeHunt entry: Chunky Chilli Fish Pie!

0 thoughts on “PSB Pasta”

  2. annelifaiers

    You can’t go wrong with those flavour combinations in my book! Lovely!
    I found some tenderstem broccoli at the market this week. Looks like PSB but is in no way purple but is still soft and delicious so I am chuffed. Might just knock up a bowl of this pasta :)

    Reply ↓
  3. apuginthekitchen

    I love broccoli purple or otherwise sauteed in garlic and oil and red pepper flakes, your addition of anchovies sounds fantastic. Going to get a tin of anchovies and give this one a go!

    Reply ↓

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