The pasta with broccoli and anchovies is a traditional dish of Apulian cuisine, simple, economical, and rich in flavor. This recipe combines the sweetness of broccoli, rich in vitamins and minerals, with the strong taste of anchovies, an ingredient that enriches the dish with proteins and omega-3. Perfect for those looking for a quick but tasty first course, it’s also ideal for the whole family, from the little ones to the great lovers of Mediterranean cuisine. Preparing it doesn’t take much time, and with the addition of a touch of chili pepper or toasted breadcrumbs, the dish can become even more enticing. Discover how to prepare it in a few simple steps!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs Broccoli
- 5 Anchovies (in oil)
- 1 clove Garlic
- to taste Olive oil
- to taste Salt
- chili powder (optional)
- breadcrumbs (toasted, optional)
Preparation
Wash the broccoli well, removing the leaves and keeping the more tender stems along with the florets. Cut the harder part of the stem into pieces.
Bring a pot of salted water to a boil. Drop the broccoli into the water and cook them for 7-9 minutes, until they are al dente. Once cooked, drain them and set aside.
Use the same cooking water from the broccoli to cook the pasta, following the cooking time indicated on the package. Drain it al dente.
In a non-stick pan, add a drizzle of olive oil and a clove of garlic. Sauté the garlic until it turns golden, then remove it from the pan to avoid burning. Add the anchovies, turn on the heat, and crumble them with a wooden spoon until they dissolve.
Add the cooked broccoli to the pan with the anchovies. Mix well, then incorporate the drained pasta, combining everything until you get a well-connected dish.
You can serve the pasta with broccoli and anchovies hot or warm, garnishing with fresh or powdered chili for a spicy touch and, if desired, with toasted breadcrumbs for a crunchy texture.
Tips
For a more flavorful dish: You can add a pinch of fresh or powdered chili to enrich the dish with a spicy taste.
Variation with sun-dried tomatoes: For an extra touch of freshness, try adding chopped sun-dried tomatoes.
Version with sausage: If you want a richer version, add crumbled sausages along with the anchovies.
Notes
Pasta: For an authentic touch, use Apulian orecchiette, but this recipe is versatile, and you can choose any type of pasta. Orecchiette, however, are perfect for catching the sauce.
Cooking the broccoli: Do not overcook the broccoli to keep all the nutritional properties and a perfect texture.
Anchovies: You can also use fresh anchovies if you prefer, but those in oil are more convenient and give an equally intense flavor.
FAQ – Pasta with Broccoli and Anchovies
Can I use other types of vegetables instead of broccoli?
Yes, you can substitute broccoli with cauliflower or kale, which pair equally well with anchovies.
How can I store the pasta with broccoli and anchovies?
You can store the pasta in the fridge for 1-2 days in an airtight container. Reheat it in a pan, adding a drizzle of oil to maintain its texture.
Can I make the dish without anchovies?
Of course, if you prefer a vegetarian version, you can omit the anchovies and maybe add some capers for a salty flavor.
The pasta with broccoli and anchovies is a dish rich in flavor and nutrition, perfect for those looking for a quick and tasty recipe. Ideal for a family dinner or a meal with a Mediterranean flavor, this simple dish can be enriched with a few ingredients to make it even more special. Try it now and share the pleasure of authentic cooking with those you love!
