Pasta con Broccoli e Acciughe Recipe Guide

Pasta con Broccoli e Acciughe is a delicious, simple Italian dish combining tender broccoli and savory anchovies with a hint of garlic and chili. This recipe creates a flavorful, umami-rich sauce that pairs beautifully with pasta, making it both satisfying and nutritious. From my own personal experience, this dish is a crowd-pleaser and an excellent way to add some greens to your meal. Let me show you how I make this classic Italian favorite with an easy-to-follow guide.

Notes on What to Expect

The result is a beautifully balanced pasta dish with tender broccoli, a subtle anchovy saltiness, and a touch of heat from the red pepper flakes. The anchovies melt into the sauce, adding depth without being overpowering, so even those hesitant about anchovies may find they enjoy this dish. From my experience, it’s the kind of meal that feels both light and satisfying, perfect for a weekday dinner or a casual get-together.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: Approx. 400 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Course
• Dietary Needs: Option for dairy-free, gluten-free
• Equipment Needed: Large pot, large skillet, colander, wooden spoon, tongs
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Ingredients

• 300g pasta (spaghetti, orecchiette, or your choice)
• 1 medium head of broccoli (about 250g), cut into florets
• 4-5 anchovy fillets packed in oil, drained and chopped
• 3 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper, to taste
• Optional toppings: Freshly grated Parmesan or Pecorino Romano
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Instructions

1. Prepare the Ingredients:
   • Bring a large pot of salted water to a boil.
   • While waiting, chop the broccoli into small florets. Drain and finely chop the anchovy fillets.
2. Cook the Broccoli:
   • Add the broccoli florets to the boiling water and cook for 3-4 minutes until they are just tender.
   • Using a slotted spoon, transfer the broccoli to a bowl (reserve the water for the pasta).
   • For added flavor, you can lightly mash some of the broccoli with a fork to help it blend into the sauce.
3. Cook the Pasta:
   • In the same pot of boiling water, add the pasta and cook until just al dente, as per package instructions. Reserve 1 cup of the pasta water before draining.
4. Make the Sauce:
   • In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is fragrant and golden (about 1 minute).
   • Stir in the anchovies and cook for another minute, letting them melt slightly into the oil.
5. Combine Broccoli and Pasta:
   • Add the cooked broccoli to the skillet and toss to coat with the anchovy-garlic oil. Season with salt and pepper to taste.
   • Add the drained pasta directly into the skillet, tossing to combine all the ingredients. Gradually add pasta water, a few tablespoons at a time, until the pasta is well-coated with the sauce and reaches your preferred consistency.
6. Serve and Garnish:
   • Transfer the pasta to serving plates, garnishing with freshly grated Parmesan or Pecorino Romano if desired.
   • Serve hot and enjoy this delightful Italian meal.

Tips and Variations

• Broccoli Alternative: Try substituting broccoli with broccolini or cauliflower for a slightly different texture and flavor.
• Vegan Option: Substitute the anchovies with 1-2 teaspoons of capers for a briny taste without the fish. You may also add a bit of nutritional yeast for an extra umami boost.
• Gluten-Free: Use gluten-free pasta. Ensure your choice of pasta holds up well, as some gluten-free varieties can be more delicate.
• Less Spicy: Reduce or omit the red pepper flakes for a milder taste.
• Add Some Crunch: Toasted breadcrumbs or pine nuts make a wonderful garnish, adding both flavor and texture.
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Nutritional Information Per Serving

• Calories: 400 kcal
• Protein: 12g
• Carbohydrates: 55g
• Fat: 14g
• Fiber: 6g
• Sodium: 400mg (varies depending on anchovies)

Closing Prompt

I hope this guide has made preparing Pasta con Broccoli e Acciughe feel approachable and enjoyable! Have you tried making this recipe, or did it bring back any special memories of Italian meals? I’d love to hear your thoughts! Please leave an honest comment below; I genuinely appreciate feedback from real people like you. Buon appetito!