This Jamie Oliver recipe has been tweaked a little with the addition of Outback Pride Tanami Fire. And while Jamie's recipe recommends Orecchiette, I just use whatever short pasta I have handy. There is quite a lot of butter in this recipe, so for a more health-conscious meal you might want to use a low-fat dairy spread instead :)
2 heads broccoli
2 large garlic cloves, crushed
approx 8 anchovy fillets, roughly chopped
2 teaspoons Outback Pride Tanami Fire
About 80g (four good knobs) unsalted butter
500g dried pasta
2 good handfuls of shredded or grated parmesan
Trim around the broccoli to remove florets, set aside. Trim the stalks, cutting off and discarding the dry ends. Finely chop stalks.
Place in a pan with garlic, anchovies, Outback Pride Tanami Fire and half the butter. Cover and cook slowly over medium-low heat, stirring occasionally, for 8-10 minutes until stalks just soften.
Meanwhile, cook pasta in a large pan of boiling salted water according to the packet instructions. Cook the broccoli florets with the pasta for the last 4 minutes, making them just soft enough to eat.
Drain pasta and broccoli, reserving a little cooking liquid, then toss into the anchovy mixture. Remove pan from heat and season to taste with salt, pepper, the remaining butter and half the parmesan. Mix well, adding a little of the reserved cooking liquid, if necessary, to loosen pasta and make it shine.
Serve sprinkled with the remaining parmesan. Serves 4.