Photography: Brett Stevens

By Suzanne Gibbs and Adelaide Lucas

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Egg free, Nut free
Course: Main
Favourite flavours: Easy recipes, Pasta

From the October 2005 issue of Australian Table magazine. Subscribe.

INGREDIENTS

1 bunch broccolini, trimmed and cut into pieces
¼ cup (60ml) olive oil
6 green onions (shallots), finely chopped
1 garlic clove, finely chopped
½ small red chilli, seeded and finely sliced
4-5 anchovy fillets in oil
1 cup (250ml) dry white wine
500g penne
grated parmesan, to serve

METHOD

Cook broccolini in a large saucepan of boiling, salted water for 3-5 minutes, until tender. Drain, reserving ½ cup cooking water.

Heat oil in a small frying pan on medium. Cook onions, garlic and chilli for 5 minutes, until softened. Add anchovies and cook for 1-2 minutes. Stir in wine and reserved cooking water. Cook for 5 minutes, uncovered, until reduced. Add broccolini.

Meanwhile, cook penne in a large saucepan of boiling, salted water according to packet directions. Drain and combine with broccolini mixture. Serve sprinkled with parmesan.