Steps to Make Ultimate Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF Cooking Basics for Newbies

Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Fusilli's twisted shape makes it adept at trapping a variety of sauces. Anything from simple tomato sauces, cream sauces, chunky meat or vegetable. Fusilli bucatti has slightly rounder, tighter spirals than regular fusilli.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys fusilli & veg with anchovy glaze, gf df ef sf nf using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF:

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

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Steps to make Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF:

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

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