Recipe of Perfect Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF

Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF.

You can cook Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF

1. It's 400 grams of dry gluten-free fusilli pasta.
2. You need 50 grams of anchovy fillets in oil, drained and roughly chopped - reserve oil.
3. It's 1 1/2 tbsp of oil from anchovy jar.
4. It's 2 clove of garlic, finely chopped.
5. You need 1/2 tsp of chilli flakes or to taste.
6. You need 250 grams of small broccoli florets.
7. You need 100 grams of sweetcorn.
8. It's to taste of Salt & pepper.

Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF step by step

1. Start cooking the pasta in boiling, salted water according to the pack instructions.
2. Add the broccoli and sweetcorn to the pasta pan when the pasta is almost ready and cook them through.
3. Meanwhile, heat the anchovy oil in a frying pan then add in the anchovies and garlic.
4. Cook until the anchovies have melted down and formed a paste with the oil, it'll just take seconds.
5. Stir in the chilli flakes and take the pan off the heat.
6. Drain the pasta but reserve the pan water.
7. Pour the pasta and veg into the frying pan and coat with the anchovy paste.
8. Add some of the pasta water to thin the anchovy coating.
9. Season to taste and serve immediately.