Easy Pasta with Broccoli, Anchovies, Garlic and Chilli

This pasta with broccoli, anchovies and garlic is one of those dishes that are far more delicious than they sound. The anchovies melt into the warm olive oil, the garlic goes in for just a few seconds, and the broccoli soaks up all that flavoured oil until every floret is coated in something so good. Parmesan sprinkled over the top, and you are done. It is on the table in 20 minutes and requires almost no effort.

The recipe is loosely inspired by Gennaro Contaldo, Jamie Oliver’s mentor and one of the great Italian cooking teachers. The principle is classic Southern Italian: very few ingredients, very good olive oil, and a light hand with the heat.

The Technique

The most important step is keeping the garlic and anchovies off direct heat once the garlic goes in. The anchovies melt into the warm oil first, then the crushed garlic and chilli are added and tossed for a few seconds with the pan pulled off the heat. Garlic that browns even slightly turns bitter and changes the character of the dish entirely. It should be barely cooked, almost raw, which gives the sauce a pungent freshness that is the whole point.

The broccoli goes in next and soaks up the flavoured oil as you toss it through. Add the pasta and a splash of cooking water to bring everything together.

Which Pasta to Use

Any pasta works here but shapes with ridges or ruffled edges are particularly good at catching the oily sauce. Mafaldine, fusilli, and orecchiette are all excellent choices. De Cecco is a good brand to look for.

The Cheese Question

Parmesan is not traditional with an anchovy-based sauce in Italian cooking, but it works well and I always add it. Ricotta salata, an aged pressed salted cheese, is the more authentic choice if you can find it and adds an interesting twist.

FAQs for Pasta with Broccoli, Anchovies and Garlic

Can I make this without anchovies?

The anchovies are what give this dish its depth and savouriness. Without them it becomes a simple aglio e olio with broccoli, which is good but different. If you cannot eat anchovies, increase the olive oil slightly and add a pinch of sea salt flakes instead. Capers are also a good addition.

Can I use tenderstem broccoli instead?

Yes. Tenderstem works beautifully here. Add the stalks to the boiling pasta water a minute or two before the florets so everything is tender at the same time.

How do I stop the garlic from burning?

Pull the pan off the heat before adding the garlic and chilli. The residual heat from the oil and the anchovies is enough to cook the garlic in a few seconds without browning it. This is the key step in the whole recipe.

Pasta with Broccoli, Anchovies and Garlic Recipe

A simple Italian pasta of broccoli florets tossed in anchovy and garlic-flavoured olive oil with chilli and Parmesan. Ready in 20 minutes. Serves 2.

Print Recipe

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Ingredients

• 180 to 200 grams pasta of your choice
• 1 small head of broccoli florets cut off (young tender stems sliced and added too)
• 6 to 8 anchovy fillets
• 60 ml ¼ cup good olive oil
• 2-3 cloves garlic crushed
• Pinch of dried chilli flakes or more to taste (or 1 tsp Calabrian chilli paste)
• Freshly grated Parmesan to serve

Instructions

• Cook the pasta in a large pot of generously salted boiling water according to the packet instructions. Reserve a cup of the cooking water before draining.
• While the pasta cooks, blanch the broccoli florets in a separate pot of salted boiling water for about 3 to 4 minutes until just tender but still firm. Drain and set aside.
• Heat the olive oil in a wide pan over medium heat. Add the anchovies and allow them to melt and dissolve into the oil, stirring gently. Remove the pan from the heat, then add the crushed garlic and chilli and toss for a few seconds. Do not let the garlic brown.
• Add the broccoli and toss well until the florets are coated in the flavoured oil.
• Add the cooked pasta and a splash of the reserved cooking water. Toss everything together until well combined.
• Serve immediately with freshly grated Parmesan.

Notes

The garlic must not brown. Pull the pan off the heat before adding it and let the residual heat do the work.

Storage: Best eaten immediately. Leftovers keep in the fridge for up to 2 days.

Reheating: Reheat in a pan over low heat with a splash of water or olive oil to loosen.

Freezing: Not suitable for freezing.

Servings: 2

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