The PASTA WITH BROCCOLI, ANCHOVIES AND BREADCRUMBS is a simple yet characterful first course that captures the very soul of Mediterranean cooking. A few carefully chosen ingredients transform into an explosion of authentic, comforting flavors.
The broccoli, tender and slightly sweet, almost melts into a natural cream that coats the pasta. The anchovies, gently dissolved in hot oil, give a savory and intense note, while the toasted breadcrumbs add that irresistible crunch that makes the dish even more interesting to the palate.
It is a recipe that smells of tradition and home cooking, perfect for those who love bold but balanced flavors.
Ideal for a quick yet satisfying lunch, this pasta shows how humble ingredients can become the stars of a surprising dish.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz spaghetti (or short pasta)
- 14 oz Romanesco broccoli
- 8 fillets anchovies in oil
- 1 clove garlic
- 3 tablespoons breadcrumbs
- as needed extra virgin olive oil
- as needed salt
- as needed black pepper
For the pasta with broccoli, anchovies and breadcrumbs you will need
- 1 Pot
- 2 Pans
- 1 Bowl
Method for pasta with broccoli, anchovies and breadcrumbs
To prepare the pasta with broccoli, anchovies and breadcrumbs, the first thing to do is the toasted breadcrumbs. In a pan place 3 tablespoons of oil and melt 4 anchovies in it.
Add the breadcrumbs and toast them over low heat, stirring continuously with a wooden spoon for a few minutes, until golden.
Meanwhile, trim and wash the broccoli. Cut it into florets and boil it in plenty of salted water for about 10 minutes. The broccoli should not be overcooked but should remain fairly firm and a bright green color.
Drain it and set it aside, reserving some of the cooking water.In a pan with the oil, lightly brown the garlic, add the anchovies and let them dissolve over low heat.
Add the broccoli, season lightly with salt, and continue cooking to flavor them for 5 minutes. Add a few ladles of the broccoli cooking water and let it reduce slightly.
Meanwhile, cook the pasta in the same broccoli boiling water, leaving it al dente. When ready, drain the spaghetti (reserving some cooking water) and transfer them to the pan with the broccoli. Toss the pasta over high heat, add the toasted breadcrumbs, pepper and, if necessary, a pinch of salt.Serve your pasta with broccoli, anchovies and breadcrumbs hot and finish with another sprinkle of breadcrumbs.
