Pasta with broccoli and breadcrumbs is a first course with a very delicate flavor but very tasty. In addition, it is also very simple to prepare. If you have vegetarian guests or it is not to your liking, you can remove the anchovies. For an extra aromatic touch, add wild fennel.
Discover other first course recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 broccoli
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 2 anchovies in oil
- 4 tablespoons breadcrumbs
- 200 g pasta
Tools
- 1 Bowl
- 1 Slotted Spoon
- 1 Pot
- 2 Pans
Steps
Clean the broccoli, separating the florets. Peel the stalk and cut it into pieces. Place the florets in a container with cold water.
Meanwhile, bring water to a boil in a large pot. As soon as it boils, add the broccoli and cook until tender.
In a pan, add a tablespoon of oil and the breadcrumbs, toasting over low heat until golden. In another pan, put the remaining oil, sliced garlic clove, and anchovies. Heat over low heat for a couple of minutes.
Drain the broccoli directly into the oil with garlic and anchovies using a slotted spoon. Adjust salt.
Pour the pasta into the pot where the broccoli was cooked. Once the pasta is ready, drain it and add it to the broccoli pan.
Add a ladle of cooking water and toss. Plate and garnish with toasted breadcrumbs. Serve immediately.
Tips
You can enrich the breadcrumbs with a tablespoon of almond granules.
First Course Recipes
Sardinian gnocchetti with broccoli and almonds
Pumpkin gnocchi with black cabbage
Tagliatelle with chestnut flour, mushrooms, and gorgonzola
Tagliatelle with chestnut flour, mushrooms, and gorgonzola
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