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Pasta con Broccoli e Acciughe

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, large skillet, colander, wooden spoon, tongs

Ingredients
  

  • Ingredients
  • 300 g 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

Instructions
 

  • Instructions
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Keyword Pasta, Pasta con Acciughe, Pasta con Broccoli