Simple spaghetti recipe

Ingredients

• 320 g dried spaghetti
• 300 g tenderstem broccoli
• ½–1 fresh red chilli
• 8 anchovy fillets
• 4 cloves of garlic
• 2 sprigs of fresh rosemary
• 1 lemon
• Parmesan cheese (optional)

• 500 g ripe mixed-colour tomatoes
• A few sprigs of fresh basil
• Extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 lemon
• 125 g low-fat cottage cheese

1. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Roughly chop the tomatoes and put them into a bowl. Tear in most of the basil leaves, add 1 tablespoon of oil and the balsamic, then toss and season to taste. Grate the zest of 1 lemon into a nice smallish serving bowl, then squeeze in half the juice. Stir in the cottage cheese, then top with your dressed tomatoes and a few small basil leaves.
2. Trim the broccoli and halve the stalks lengthways, then finely slice the chilli. Turn the heat under the tray up to medium-high and add 4 tablespoons of oil, the chilli and anchovies. Squash in the unpeeled garlic through a garlic crusher, strip in the rosemary leaves and add the broccoli, then add a splash of pasta water. Use tongs to shake and move everything around.
3. Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the broccoli, the juice of a lemon and enough cooking water to make it shiny. Season to taste, and serve with a grating of Parmesan, if you like, and the tomato, basil and creamy curd salad on the side.