Chickpea pasta with Romanesco and anchovies

Ingredients

For 1 serving

• Chickpea pasta80 g
• Romanesco200 g
• Anchovies in oil10 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Chili pepperto taste
• Saltto taste

Contains: fish,

In season: October – March

Method

1. Bring a pan of water to the boil and salt it once it boils.
2. Meanwhile cut the romanesco into small florets and wash them; boil them for 5 minutes, until tender to a fork, then lift out with a slotted spoon, keeping the water on the heat for the pasta.
3. In a frying pan heat the olive oil over low heat with the crushed garlic, a pinch of chilli and the drained anchovies; stir for 2 minutes, until the anchovies melt.
4. Add the romanesco and cook for 3 minutes over medium heat, lightly crushing it with a fork, until it takes on the flavour; remove the garlic.
5. Add the chickpea pasta to the romanesco water and cook for the time on the packet, usually 7–8 minutes, until al dente.
6. Drain it gently, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed; taste before adding salt, as the anchovies are already salty.