I’d never eaten broccoli pasta until I made it, probably because most of the Italian restaurants don’t put this on menu. It’s kind of a homemade pasta dish from Calabria, south Italy.
I first came across broccoli pasta in my favourite cookbook, Salt Fat Acid Heat. Although there was no photo or illustration, I could form a picture of a bowl of green-ish pasta waving hand to me. So, I gave it a try, with patience, and it was a great success that I want to share with you!
Why I Love This Broccoli Pasta
- Simple ingredients: Broccoli, onion, anchovy, cheese and basic seasonings — they are already in your pantry, I bet?
- No cream, but creamy: The broccoli breaks down and units with the onions and olive oil. A nice emulsion creates a creamy sauce without any cream added. So? Healthier!
- Better than pesto: I love herby pesto, but I don’t like the pricey cost of using a large bunch of basil and pine nuts. This broccoli sauce satisfied me in the same way by its verdant colour, creamy texture like avocado, and rich vegetable flavour.
Broccoli Pasta with Anchovy Recipe
It’s simple and easy to broccoli pasta, but to be honest, it takes time. And when you do have time, try this recipe! It’s delicious!
Ingredients
Serves 2
- 160 g spaghetti
- 1 small broccoli (300 g)
- 1 small onion
- 1 fat clove of garlic
- 2 small dried chilli
- 4 fillets of anchovy
- 2-3 tbsp olive oil
- extra virgin olive oil
- Parmigiano Reggiano
- black pepper
- chilli powder (optional)
How to Make
- First, prepare the broccoli. Cut the broccoli into 2 cm small florets, stems peeled and cut into 5 mm batons.
- Then, chop the onion into small dice size, mince the garlic and remove the seeds from the chilli.
- Warm a large frying pan over medium heat and pour in the olive oil. It should be enough to coat the pan’s bottom. Tip in the onions, chilli and a pinch of salt. When it begins to brown, stir in the garlic and lower the heat. Stir occasionally. Here we want the onions to be golden brown.
- Meanwhile, bring a large pot of well-salted water to the boil. Approximately 1% salt (1 tbsp of salt in 1.5 L water). Blanch the broccoli for about 4-5 minutes. Then use a spider or slotted spoon to transfer directly to the pan. Leave the liquid in the pot for cooking the pasta later.
- Add the anchovies to the pan as well. Put a ladleful of broccoli cooking liquid into the pan, and let the broccoli slowly cook, break down and emerge with the onions. Keep adding liquid when it starts to dry. Let it cook for 20 minutes over low heat. Stir occasionally.
- While the broccoli is halfway through cooking, boil the pasta in the same pot of salted water.
- Grab the cooked pasta directly into the pan using a pair of tongs. Give everything a nice and quick stir, splash in a good rug of extra virgin olive oil, stir again to encourage the emulsion.
- Grate in snowy Parmigiano Reggiano, freshly cracked in black pepper, sprinkle in some chilli powder before serving.
More Easy and Tasty Pasta Recipe
- Porcini and Morel Pasta (Good Use of Italy Souvenir)
- One Pot Meal: Spiced Seafood Over Crispy Orzo
- Sicilian Muddica Atturrata Pasta with Anchovy and Tomato
- Spaghetti with Sweet Onion and Anchovy
- Easy! Creamy Beetroot Pasta with Mascarpone
- Easy Pasta: Caramelised Onions with Salmon
- Speedy Mackerel Spaghetti (Jamie Oliver’s Recipe)
- Vegetarian Mushroom Stroganoff Spaghetti Without Sour Cream
Or check here for loads of veg pasta!
Happy cooking!
