Pasta with broccoli and anchovies

Pasta with broccoli is a simple dish, yet full of flavor, typical of Italian cuisine. This recipe combines the softness of broccoli with the intensity of anchovies and the final touch of grated cheese, creating a perfect balance between tradition and simplicity. It is ideal for taking advantage of seasonal broccoli and surprising everyone with a quick, healthy, and delicious first course.

Today I will show you how to prepare it step-by-step, with practical tricks that will make your pasta with broccoli perfect and turn it into one of your favorite dishes.

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Watch the video with all the steps

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Curiosities and anecdotes about pasta with broccoli

Although it may seem like a humble dish, pasta with broccoli is one of those treasures of Italian cuisine that proves how simplicity can be sublime. This recipe has its origins in the southern regions of Italy, especially in Puglia and Campania, where broccoli (or “cime di rapa” in some variations) is the star of many traditional recipes.

Italians are experts at making the most of seasonal vegetables, and this recipe is a clear example. Furthermore, the anchovies provide a unique umami touch that highlights the flavor of the broccoli without being overwhelming. It is a perfect dish for those looking for a healthy, quick option full of authentic flavor.

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Necessary ingredients

For the pasta with broccoli:

• 180 g of pasta (preferably short like orecchiette or fusilli)
• 350 g of fresh broccoli
• 1 clove of garlic
• 2 anchovy fillets in oil
• Extra virgin olive oil
• 1 pinch of peperoncino (dried chili) (optional)
• Black pepper (optional)
• Grated cheese to taste (Parmesan or Pecorino)
• Salt to taste

Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.

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Step-by-step preparation of pasta with broccoli

Sauté the broccoli and create the cream

Heat a generous splash of olive oil in a large pan or wok. Add a clove of garlic cut in half and let it brown slightly to flavor the oil. Incorporate the anchovies cut into small pieces and let them dissolve with the heat, enhancing the flavor of the dish.

Add the raw broccoli, chopped into irregular pieces. It is not necessary to boil it beforehand: I prefer to cook it directly in the pan so that it keeps all its flavor and to take advantage of the different textures. Add a little water (not too much) so that the broccoli softens slowly and begins to break down, creating a natural cream. While it cooks, lightly crush the broccoli with a spoon to help form the creamy sauce, without losing some whole pieces that provide texture.

Cook the pasta and integrate it with the cream

Put water to boil in another pot and add salt. Cook the chosen pasta (ideally orecchiette) until it is almost al dente, approximately 2-3 minutes before the indicated time. Reserve the cooking water and transfer the pasta directly to the pan with the broccoli, where it will finish cooking. Add small amounts of cooking water as needed, helping the starch from the pasta to integrate with the broccoli to form a smooth and juicy cream.

Prepare the al dente broccoli florets

While the pasta is cooking, sauté some small broccoli florets in another pan with a splash of oil and a pinch of salt. The chef recommends leaving them very al dente, almost raw, to provide a crunchy and fresh contrast to the dish. If you prefer a less firm result, add a little water and let them cook slightly by steaming.

The final touch

When the pasta is perfectly integrated with the broccoli cream, add a little grated Parmesan cheese and mix well. Adjust salt and add black pepper to taste. When serving, incorporate the al dente broccoli florets on top, an additional touch of grated Parmesan, and a drizzle of extra virgin olive oil to give it shine.

Ready! Enjoy a creamy, tasty pasta with a perfect balance between softness and crunchy texture.

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Tricks and tips

• Make the most of broccoli stems: Peel the stems and cut them into small pieces. They provide texture and prevent waste.
• Anchovies for a special touch: The anchovies melt into the sauce and enhance the flavor without being dominant. If you don’t like them, you can omit them.
• Broccoli cooking water: It is rich in nutrients and helps bind the pasta with the sauce, giving it a creamy touch without the need for cream.
• Pasta al dente: Cook the pasta slightly less than indicated and finish cooking it in the pan with the sauce.

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Tips and variations for pasta with broccoli

1. Lemon touch: Adding a little fresh lemon zest at the end provides a delicious citrus contrast.
2. Extra protein: You can include crispy pancetta or a spoonful of fresh ricotta for a more complete touch.
3. Vegan version: Omit the anchovies and cheese, adding nutritional yeast for a flavor similar to Parmesan.

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Other Italian recipes you will love

• Spaghetti alla puttanesca with anchovies
• Lasagna with spinach, ricotta, and mozzarella
• Pasta with salmon (Penne al salmone)

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Enjoy this pasta with broccoli!

Pasta with broccoli is a perfect example of how the simplest ingredients can become an extraordinary dish. Full of flavor, easy to prepare, and healthy, it is ideal to enjoy at any time of the year.

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Enjoy your meal!

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