How to Make Homemade 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 cook it.

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

1. Prepare 400 grams of dry gluten-free fusilli pasta.
2. Prepare 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. You need 2 clove of garlic, finely chopped.
5. Prepare 1/2 tsp of chilli flakes or to taste.
6. It's 250 grams of small broccoli florets.
7. It's 100 grams of sweetcorn.
8. You need 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.