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Aldo Zilli's spaghetti with Tenderstem broccoli, garlic & chilli

Aldo Zilli's spaghetti with Tenderstem broccoli, garlic & chilli

Enjoy this delicious spaghetti dish created by Italian chef and owner of Zilli restaurants, Aldo Zilli.

Aldo Zilli says: "Tenderstem broccoli was readily available when I was a child as my mother grew them on the farm where we lived and I always remember when it was in season over dosing on this great vegetable - either with pasta or without."

Serves: 4
Prep: 5 minutes
Cook: 15 minutes

What you need:

  • 400g Spaghetti
  • 60ml good olive oil
  • 3 garlic cloves, crushed
  • 2 fresh red chillies, finely chopped and deseeded
  • 100g Tenderstem® broccoli
  • 2 tinned anchovy, finely chopped
  • 10 basil leaves, ripped
  • 100g grated Parmesan
  • 2 tablespoons chopped parsley
  • Sea salt & black pepper

What you do:

  1. Cook the spaghetti according to pack instructions and drain thoroughly.
  2. Heat the oil in a pan and add the garlic, Tenderstem® broccoli, anchovy and chilli and sauté for about 3 minutes until the garlic is soft, make sure that you cook over a medium heat as you do not want to burn the garlic. If you wish at this point you could discard the garlic because the olive oil would have already infused.
  3. Add the pasta and Parmesan to the pan with a little of the water from the pasta pot and toss to combine, season and serve immediately with a sprinkling of fresh basil and parsley.

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Tenderstem

Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.

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