The pasta with broccoli and anchovies is a traditional dish of Apulian cuisine, simple, affordable, and incredibly rich in flavor. This recipe combines the sweetness and fiber of broccoli (rich in vitamins and minerals) with the bold taste of anchovies, enriching the dish with protein and omega-3.
It is perfect for those seeking a quick yet tasty main course, and it’s ideal for the whole family. Preparing it doesn’t take much time, and with the addition of a touch of chili pepper or the famous toasted breadcrumbs, the dish can become even more stimulating and crunchy.
Discover how to prepare it with all the secrets for a perfectly blended seasoning!
- Difficulty: Very Easy
- Cost: Very Affordable
- 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
- 11.3 oz pasta
- to taste extra virgin olive oil
- to taste Salt
- chili powder (optional)
- breadcrumbs (toasted optional)
Preparation
Wash the broccoli thoroughly. Remove the leaves, keeping the florets and the more tender stems. Cut the harder part of the stem into pieces.
Bring a large pot of salted water to a boil. Add the broccoli (stems and florets) and cook them for 7-9 minutes, until they are al dente.
Drain and set them aside. DO NOT DISCARD THE COOKING WATER! You will need it for the pasta and the emulsion.Use the same broccoli cooking water to cook the pasta, following the cooking time indicated on the package. Drain it al dente.
In a wide non-stick pan, add a generous drizzle of olive oil and the garlic clove. Sauté the garlic until it turns golden. Remove it from the pan.
Add the 5 anchovies in oil to the hot pan (low heat). Break them down with a wooden spoon until they dissolve completely in the oil, creating a delicious savory cream.Add the cooked broccoli to the pan with the anchovy seasoning. Mix well, mashing some florets with the spoon to create a creamy base.
Transfer the drained pasta directly to the pan with the seasoning. Add a ladle of broccoli cooking water and mix vigorously. The pasta starch and water will create a creamy sauce that perfectly blends pasta and broccoli.Serve the pasta hot or warm. If you like, decorate with a pinch of chili powder and a handful of toasted breadcrumbs for crunchiness.
Tips
For a more flavorful dish: You can add a pinch of fresh or powdered chili pepper to enrich the dish with a spicy taste.
Variation with sun-dried tomatoes: For an extra touch of freshness, try adding some 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. However, orecchiette are perfect for catching the sauce.
Cooking the broccoli: Do not overcook the broccoli to maintain all their nutritional properties and a perfect texture.
Anchovies: You can also use fresh anchovies if you prefer, but the ones 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 replace broccoli with cauliflower or kale, which pair equally well with anchovies.
How can I store 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 prepare the dish without anchovies?
Sure, if you prefer a vegetarian version, you can omit the anchovies and maybe add some capers for a salty taste.
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 lunch with authentic taste, try it now and share the pleasure of Mediterranean cuisine with those you love!
