Crunchy and salty and healthy…….. the perfect midweek, budget meal that tastes amazing!!
Seriously this really did taste amazing! and both my kids cleaned their bowls! For those of you who know my kids, that never happens! and it was dirt cheap! Not really much else I need to say about this one…….
spaghetti + broccoli + tuna + breadcrumbs
1 packet spaghetti
1 head broccoli
3 tbsp extra virgin olive oil
3 cloves garlic, minced
2 anchovy fillets
190g / 2 small tins tuna
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 clove garlic, minced
1 tsp lemon zest
½ cup chopped parsley
½ cup breadcrumbs
Pre heat oven to 220°C. Cut broccoli into florets, peel and dice the stalk. Spread evenly on a baking tray, drizzle with a little oil and season with salt. Roast for 20 mins, turning halfway.
Put water on for the pasta.
In a large, high sided fry pan add 1 tbsp oil over high heat. Add the ingredients for the crumb and reduce heat immediately to low. Stir while allowing the crumb to toast lightly. Once golden and crispy set aside, and wipe clean the fry pan.
Add 2 tbsp oil to the pan over med-low heat and add the garlic. Let it soften without browning. Add the anchovies and stir until they have dissolved. Leave pan on low to keep warm.
Cook pasta as per packet instructions.
Add the broccoli and tuna to the fry pan, toss to coat, then the pasta with a splash of the pasta water. Mix through half the crumb and lemon juice.
Serve immediately topped with remaining crumb.