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Broccolini & Pancetta With Fusili Pasta

A delicious pasta for a summer's day.

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  • 3 anchovies

  • 2 cloves of garlic finely chopped

  • 1 red chili finely chopped

  • 1/2 tsp chipotle flakes or smokey paprika if you don’t have chipotle

  • 120 grams of pancetta chopped into lardons about ½ centimeter thick

  • 10 – 12 cherry tomatoes

  • 1 bunch of Broccolini

  • Olive oil

  • 350 grams of fusili pasta or orecchiette pasta


  • 1.

    Heat olive oil in a deep dish pan then add the anchovies and mix through hot oil until the dissolve into the oil, add garlic and chili including chipotle flakes and cook for a couple of minutes but do not burn the garlic.

  • 2.

    Add the pancetta and cook for several minutes then add the broccolini and cook for a couple of minutes more before adding the tomatoes.

  • 3.

    The moisture in the tomatoes will help to cook the broccolini.

  • 4.

    Once everything is cooked – you do not want the tomatoes to be too broken down – add the drained pasta into the pan and give it a good mix through.

  • 5.

    Drizzle a little olive oil through to finish then serve on a plate.

  • 6.

    Boil pasta in plenty of slated water until al dente and then drain.

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