There are times when I just want something very simple to prepare, but without compromising on taste and texture – well, this is one of those dishes and I never tire of making it. This has everything that I love about pasta and in this case – fresh broccoli, anchovies, chilli and goat’s curd, topped with crispy breadcrumbs and rocket.
Broccoli Chilli Rigatoni
375g rigatoni
2 heads broccoli, cut into florets
1/4 cup extra-virgin olive oil
4 anchovy fillets, finely chopped
2 garlic cloves, finely chopped
1 cup sourdough breadcrumbs
2 long red chillies, seeded, thinly sliced
1 lemon, zested, juiced
50g baby rocket leaves
100g goat’s curd
Cook pasta in a large saucepan of salted boiling water, following packet instructions, until al dente. Add broccoli in the last 2 minutes of cooking. Drain well.
To make anchovy crumbs, heat 2 tablespoons of oil in a large frying pan over medium high-heat. Add anchovies and garlic and cook, stirring for 1 minute or until aromatic. Add breadcrumbs and cook, stirring, for 5 minutes or until breadcrumbs are golden brown.
Heat remaining oil in a large frying pan over high heat. Add pasta, broccoli, chilli, lemon zest and juice. Toss with rocket leaves and half the goat’s curd.
Divide pasta among serving bowls or place in a large serving bowl for the middle of the table. Top with crispy breadcrumbs and remaining goat’s curd. Serve immediately.
I like to drink a Sangiovese with this, but I also quite like a PInot Gris as a white alternative.
