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Broccoli Chili Pancetta Penne

 

A classic southern Italian pasta dish - you cook the broccoli until soft in the same water as the pasta. The key to this tasty dish is that, once the pasta and broccoli are drained, you fry them a little in garlicky olive oil before serving. You can substitute anchovies for pancetta and salty pecorino, a more authentic southern-style cheese, for parmesan.

300g penne
1 head of broccoli, broken up into smallish florets
Few tbsp extra virgin olive oil
80g pancetta or bacon 2 cloves garlic, thinly sliced
1/2 tsp chili flakes
1 tbsp chopped parsley (optional)
Grated parmesan to serve
Cook penne in plenty of boiling salted water.

When half-cooked, add the broccoli. Heat a frying pan over a medium heat, add some of the oil and cook pancetta until crispy. Add the garlic and chili, stir until lightly golden and remove from heat.

Drain pasta and broccoli - the broccoli should be soft and broken up - and add to the pan of garlic and pancetta, cook for a few minutes, tossing and adding a touch more pepper, salt and oil. Serve with parsley, if using, and parmesan.