Broccoli pasta with anchovy and corn on the cob

Sautee chopped onions in olive oil.  When soft add chopped sun-dried tomatoes, crushed garlic and a few anchovies - keep turning around in the pan.  Stick corn on the cob in a pan of boiling water.  Then chop broccoli into florets.  Bring a pan of water to the boil - simmer the pasta underneath and the broccoli steaming on top for about 9 minutes.

Drain pasta and toss with onion mixture and broccoli - dish up - scoff.  Gluten free, lactose free - but anchovies are fish, so really not vegetarian.

Broccoli and anchovy pasta

Tough old day at work, quite late home - wanted something savoury and tasty.  Fridge raid later, and this is what we had.

Olive oil
1 onion, chopped
celery, chopped
garlic
6 (ish) anchovy fillets
white wine
broccoli
cavolo nero
black olives
feta

gluten free pasta

1.  Sweat the onion and celery off in the olive oil.  Add crushed garlic.
2.  Add anchovies and chuck in a glass of wine.
3.  Simmer a bit, add broccoli florets, cover and steam/fry.  Add more water when it looks like its going a bit dry.
4.  Boil pasta.
5.  Add shredded cavolo nero 5 minutes before ready to serve, and slices of black olive.
6.  Drain pasta and add to sauce, chucking in cubes of feta at the same time.
7. Scoff, with plenty of black pepper.

The broccoli would have been considered over cooked in many presentations, but here it being a bit "soggy" means it makes it ore of a sauce.

Pasta puttanesco

It's not authentic, but it is quick and very tasty.  Tonight we had a nightmare with trains so didn't get in through the front door until 9:20.  We were sitting down to eat this at 9:40.  I decided to pep it up with anchovies and miss out the chili this time.

Olive oil
Gluten free pasta
leek, chopped and washed
2 plum tomatoes, diced
handful of olives, roughly chopped
small handful of capers, roughly chopped
crushed garlic
About 6 anchovy fillets, chopped.
Parmesan, freshly ground

1.  Put the pasta on, cook according to packet instructions.
2.  Sautee leek in lots of good olive oil.
3.  Add diced tomatoes.  Stir in and chuck in olives and capers.
4.  About 2 minutes before serving, stir through anchovies - they don't need to cook, just warm through.  I like them to retain little punchy pockets of flavour rather than it be evened out over the whole dish, in this recipe.
5.  Drain pasta,  stir into the sauce.
6.  Serve with big grinding of black pepper ad freshly grated parmesan.