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Penne with Broccoli and Anchovy Sauce

340g fresh broccoli florets
4 x tablespoons olive oil
40g butter
1 x tin anchovies
60g Parmesan grated
60g Romano grated
Pepper
Salt
  1. Cook the broccoli florets until tender.
  2. Put 4 tablespoons of olive oil in a saucepan with the chopped anchovies and gently sauté until they dissolve into paste. Add the broccoli, pepper and 25g of butter turn to evenly coat the broccoli with the sauce.
  3. Add the sauce to the cooked penne along with 15g of butter and the two grated chesses.
  4. Serve immediately.
Serves 4