Ingredients

  • 150g spaghetti
  • 150g broccoli, cut into small florets
  • 50g frozen peas
  • 3 tbsp olive oil, plus extra to drizzle
  • 4-6 anchovies, optional, drained on kitchen paper and chopped
  • 1 garlic clove, peeled and crushed
  • 1 small red chilli, de-seeded and finely chopped
  • 50g white breadcrumbs
  • Parmesan cheese, finely grated
  • serve with garlic bread

Method

  1. Bring a large saucepan of water to the boil and add the spaghetti. Cook according to pack instructions, reduce the cooking time by 2 minutes if you like your pasta al dente. Add the broccoli and peas for the last 3 minutes of cooking time.

  2. Heat the oil in a medium frying pan. Add the anchovies, if using, garlic, chillies and breadcrumbs and fry stirring continuously for 4-5 minutes, or until the breadcrumbs are golden.

  3. Drain the spaghetti, broccoli and peas and either place in a serving bowl or put back into the saucepan. Drizzle with olive oil. Add ¾ of the anchovy and breadcrumbs and toss to combine. Divide between 2 serving plates and top equally with the remaining anchovy and breadcrumbs. Sprinkle over the grated Parmesan. Serve straight away with the garlic bread

Tip

This is a great way to use up stale bread