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A delicious pasta for a summer's day.
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.
Add the pancetta and cook for several minutes then add the broccolini and cook for a couple of minutes more before adding the tomatoes.
The moisture in the tomatoes will help to cook the broccolini.
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.
Drizzle a little olive oil through to finish then serve on a plate.
Boil pasta in plenty of slated water until al dente and then drain.
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