How to Make Appetizing Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF
Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF.
You can have Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF using 8 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF
- It's 400 grams of dry gluten-free fusilli pasta.
- Prepare 50 grams of anchovy fillets in oil, drained and roughly chopped - reserve oil.
- You need 1 1/2 tbsp of oil from anchovy jar.
- Prepare 2 clove of garlic, finely chopped.
- Prepare 1/2 tsp of chilli flakes or to taste.
- You need 250 grams of small broccoli florets.
- You need 100 grams of sweetcorn.
- You need to taste of Salt & pepper.
Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF step by step
- Start cooking the pasta in boiling, salted water according to the pack instructions.
- Add the broccoli and sweetcorn to the pasta pan when the pasta is almost ready and cook them through.
- Meanwhile, heat the anchovy oil in a frying pan then add in the anchovies and garlic.
- Cook until the anchovies have melted down and formed a paste with the oil, it'll just take seconds.
- Stir in the chilli flakes and take the pan off the heat.
- Drain the pasta but reserve the pan water.
- Pour the pasta and veg into the frying pan and coat with the anchovy paste.
- Add some of the pasta water to thin the anchovy coating.
- Season to taste and serve immediately.
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