Broccoli and anchovy orecchiette with garlic croutons

Dani Venn's delicious broccoli and anchovy orecchiette with garlic croutons makes a great meal for the whole family.

• 1-2 teaspoons dried chilli flakes
• 10 anchovy fillets, roughly chopped plus a teaspoon of anchovy oil
• 1/3 cup grated parmesan cheese, to serve
• 1 lemon cheek, juice only
• 1/2 Coles White Spelt Vienna or Sourdough Loaf, crusts removed, cut or pulled into rough 5x5cm cubes
• 2 tablespoons roughly chopped garlic
• 1/4 cup olive oil, plus extra to serve
• 3 cups small broccoli florets, cut into small florets
• 300g orecchiette or shell pasta

Energy 2652kJ	Fat saturated 4.20g
Fat Total 20.30g	Carbohydrate sugars 3.20g
Carbohydrate Total 89.60g	Dietary Fibre 3.70g
Protein 25.60g	Cholesterol 70.00mg
Sodium 991.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven on fan-forced grill setting to 180C.

2. Step 2

   Spread bread evenly on a baking tray.

3. Step 3

   Place garlic and olive oil in a small food processor, blend until well combined. Alternatively mince garlic and mix with olive oil in a small bowl.

4. Step 4

   Using a pastry brush, coat bread lightly with half the amount of garlic oil. Place bread in oven and bake for 10 minutes, turning occasionally to ensure even cooking.

5. Step 5

   Place a large saucepan filled 2/3 full with water and a pinch of salt over high heat and bring to the boil. Once boiled, cook pasta according to packet instructions.

6. Step 6

   Meanwhile, place a small saucepan filled 2/3 full with water and a pinch of salt, place over high heat and bring to the boil. Once boiled, add broccoli, bring water back to the boil and cook for 30 seconds. Drain and set broccoli aside.

7. Step 7

   Place large frying pan over medium-low heat, once hot add the remaining garlic oil and fry gently for 2 minutes. Increase heat slightly and add anchovies, anchovy oil and chilli flakes, stir to combine and cook for a further 2 minutes. Add broccoli and toss through to combine. Once pasta is cooked add pasta to the pan, toss through, add grated parmesan and finish off with a squeeze of lemon juice. Serve hot.