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 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 an overtly generous amount of garlic, chilli and good olive oil, run through interesting egg pasta and topped with anchovy infused crunchy croutons and plenty of Parmesan. This is a dish that really gets my juices going, and certainly not one 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 Smoked Salmon & Broccoli Penne – my kids adore this for their dinner.
Now for the bloggie challenges!. First up Simple and in Season, this month hosted by Ren herself at Fabulicious Food, as without a doubt my PSB is in season. 
Secondly to Pasta Please as this month’s theme so happens to be Chillies (I just hope I qualify with the anchovies?), the event is the baby of Jac of Tinned Tomatoes and is being hosted by Allotment to Kitchen this month. And finally as this is a pretty frugal munch 
to Credit Crunch Munch, an event co-hosted by Helen of Fuss Free Flavours and this month by Camilla of Fab Food 4 All
Purple Sprouting Broccoli Pasta
Great for Mid-Week Suppers, Bigger Kids and Grown Ups, Vegetarians (those that eat anchovies anyway!), Anchovy Obsessives
Serves 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 1cm cubes
2 tablespoons of Olive Oil
2 Anchovy fillets
Pepper
Cook your pasta to packet instructions.
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.
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 often. 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.
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.
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:
Garden Pasta with griddled courgettes, cherry tomatoes & feta
Spaghetti Puttanesca
Chez Foti 
April 11th, 2013 at 3:37 pm
Mmmm! Another fabulous anchovy recipe to try. Sounds gorgeous š
April 18th, 2013 at 11:38 am
Oh I’m so obsessed by anchovies these days. Though probably shouldn’t be!
April 11th, 2013 at 4:18 pm
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 š
April 18th, 2013 at 11:40 am
Well found you….fellow anchovy addict! I’ve never even seen tenderstem in these parts, only calabrese.
April 11th, 2013 at 4:40 pm
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!
April 18th, 2013 at 11:41 am
Oh please do try, the anchovies really make this dish.
April 11th, 2013 at 5:43 pm
Your pasta looks really earthy and appetising – I’m pinning!
April 18th, 2013 at 11:41 am
Thanks for pinning! It’s definitely by go-to easy dinner these days….
April 11th, 2013 at 6:17 pm
Love it as I am a huge anchovy & PSB fan, and with chilli too this is even better!
April 18th, 2013 at 11:42 am
Thanks Laura, it’s certainly a winning combo in my book!.
April 11th, 2013 at 9:02 pm
I love this combination of chilli, garlic, purple sprouting, pasta and the croutons are a great idea.Yummy!
April 18th, 2013 at 11:44 am
The croutons are a bit of a naughty, but nevertheless pretty tasty, addition! And essential now in my book.
April 12th, 2013 at 10:31 pm
Wow! That is one impressive PSB plant. Sounds delicious – I love the broccoli, parmesan, anchovy combination.
April 18th, 2013 at 11:44 am
‘Tis a goodie isn’t it?!
May 6th, 2013 at 10:25 am
[…] Foti submitted a lovely green and purple seasonal pasta dish using Purple Sprouting Broccoli. This dish would have been omitted from the round up as it is not suitable for […]
May 6th, 2013 at 7:06 pm
Looks amazing and summery. As a veggie I don’t eat anchovies, but capers would work. Yum.
May 8th, 2013 at 8:08 pm
Thanks Rachel. Oh do try with capers, bet it’s still very very tasty!
May 7th, 2013 at 5:28 pm
I love PSB! I tried them the first time a while ago and fell in love with them. They are perfect paired with pasta.
May 8th, 2013 at 8:16 pm
Thanks Simona!