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Fish, Busy evenings

Pasta with broccoli and anchovies

Pasta with broccoli and anchovies is a pasta dish for 4 people, ready in 25 minutes, very easy to make, for about €2.00 per person. The key is cooking the broccoli right alongside the pasta until it breaks down into the garlicky anchovy sauce, almost like a coarse puree.

Tonight, pasta with broccoli melted down in oil, garlic and anchovies, topped with toasted breadcrumbs for crunch.

Pasta with broccoli and anchovies
Total time
25 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

The broccoli cooked with the pasta falls apart into soft, almost creamy bits that coat every strand without any cream added. The anchovies melt into the oil with the garlic until they disappear into a salty, fragrant sauce, never tasting overtly fishy. Toasted breadcrumbs bring the crunch this otherwise soft, mellow dish would be missing.

This is the kind of weeknight dinner you make when time and energy for dishes are both running low, one pot handles the pasta and the broccoli together. Kids who already like anchovies might go for it, otherwise save this one for the grown ups in the house or a quiet dinner for two.

The ingredients

4 people

Pantry

  • Short pastaoften in the pantry 400 g
  • Anchovy fillets in oiloften in the pantry 8
  • Breadcrumbsoften in the pantry 4 tbsp
  • Chili flakesoften in the pantry 1 pinch
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Broccoli 600 g
  • Garlic 3 cloves
  • Lemon 1

Allergens Gluten, Fish

The step by step recipe

  1. Cut the broccoli into small florets and cook them with the pasta in boiling salted water. 10 min

    Add the broccoli to the water a few minutes after the pasta.

  2. Meanwhile, toast the breadcrumbs in a pan with a spoonful of oil, then set aside. 4 min

    Stir constantly, breadcrumbs burn fast.

  3. Heat the remaining oil with the garlic, chili and anchovies, mashing the anchovies until they melt. 3 min

    Keep the heat low, the garlic shouldn't brown.

  4. Drain the pasta and broccoli, saving a bit of the cooking water, then toss with the sauce.

    Mash the broccoli with a spoon to create a creamy sauce.

  5. Add a squeeze of lemon, sprinkle with breadcrumbs and serve right away.

    Add the breadcrumbs just before serving so they stay crunchy.

Our tips to get it right

  • Pick short pasta shapes with ridges or twists, they hold onto the anchovy sauce and the small broccoli bits better than smooth shapes.
  • Always save a cup of pasta water before draining, it loosens the sauce if the mix looks too dry.
  • Mash the anchovies with the back of a wooden spoon as soon as they start sizzling, they melt faster and more evenly that way.

The variations

  • Swap the anchovies for chopped capers and a bit of parmesan for a fish free version that still packs plenty of flavor.
  • Toast some pine nuts into the breadcrumbs for a richer texture, a nice touch for a dinner with friends.
  • For a faster version, use frozen broccoli florets, you skip the trimming and save a few minutes.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Crusty bread for the sauce

Storage

This dish keeps for 2 days in the fridge in a sealed container. Reheat it gently in a pan with a splash of water to loosen the sauce. Freezing isn't recommended, the pasta and broccoli lose their texture once thawed.

Questions about this dish

Can you substitute the anchovies with something else?

Yes, chopped capers with a bit of parmesan give a similarly salty sauce without the fish. The result is slightly less silky but still tasty.

Do the anchovies need to fully melt into the sauce?

Yes, that's the goal, they should dissolve into the hot oil to flavor the sauce without leaving chunks. Mash them with a spoon as soon as they soften.

Can you make this dish ahead of time?

The anchovy sauce can be made an hour ahead and reheated gently. It's best to cook the pasta and broccoli right before serving so they keep the right texture.

Why cook the broccoli with the pasta instead of separately?

Cooking them together lets the broccoli soak up the starchy pasta water and break down into a rough puree. It also saves a pot and naturally helps bind the sauce.

How long does it take to make a pasta with broccoli and anchovies?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pasta with broccoli and anchovies?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pasta with broccoli and anchovies cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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