Pasta with Anchovies and Tomato with Tenderstem Broccoli

I've been cooking tinned tomatoes with onions, garlic, oregano and basil for years and I never thought to vary the ingredients because they work so well together. Then I discovered River Cafe's Tomato and Anchovy Pasta Sauce and it was a revelation. At its most basic it consists of: garlic, fresh rosemary, anchovies and tomatoes. This has become my go-to tomato sauce and once you add cheese and cream it gets even better but I like it just as much without.

Sauce:
1 large clove garlic
1 Tbsp. fresh rosemary, finely chopped
4-6 anchovy fillets
1 tin plum tomatoes
1 Tbsp. extra-virgin olive oil
double or single cream (50 mL)
Parmesan, finely grated (40 g)

Pasta:
dried pasta (200 g)
sea salt
tenderstem broccoli (200 g)

Place a saucepan over a medium heat and add 1 Tbsp. of olive oil.

If using salted anchovies rinse them to remove the salt.

Gently fry 1 large clove of garlic for a minute then add 1 Tbsp. of chopped rosemary and 4-6 anchovies. The anchovies will quickly break up and melt.

After the garlic, rosemary and anchovies start to look like a paste add 1 tin of tomatoes to the saucepan and once the sauce starts to bubble turn the heat down. Simmer for around 30-40 minutes to allow the sauce to reduce and thicken.

Around 10 minutes before the sauce is ready, fill a medium saucepan with salted boiling water and blanch 200 g of tenderstem broccoli for 2 minutes. Remove the broccoli from the saucepan with a slotted spoon and drain in a colander.

Cook 200 g of dried pasta in the water used to blanch the broccoli.

Once the sauce is ready turn the heat off and add the 50 mL of double cream and 40 g of grated cheese (if using). Add the pasta and broccoli to the sauce and stir well to coat. Serve straightaway.

Makes 2 servings.