Broccoli and anchovy pasta

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Serves: 2

By Tech

(2 Votes) 2


  • 1 tin anchovies in oil

  • 150g pasta fusilli is good

  • 1 tsp vegetable bouillon

  • 1 handful Parmesan or Pecorino cheese to finish, optional

  • 1 broccoli washed and trimmed into small florets


<ol> <li>Drain anchovies, reserving the oil.</li> <li>Boil large pan of water and add bouillon powder and a small amount of the reserved olive oil.</li> <li>Add pasta to pan to cook.</li> <li>Five minutes before pasta cooking time is up, add broccoli to the water.</li> <li>Grate cheese if you're using it, and chop anchovies coarsely while waiting for pasta and broccoli to cook.</li> <li>Drain pasta and broccoli and return to pan.</li> <li>Add anchovies and rest of reserved olive oil.</li> <li>Toss to mix and serve with cheese and black pepper to taste.</li> </ol>

Handy Hint

<p>This recipe is dairy free if cheese is not used.</p>

Additional Information

  • Nut Free

  • Dairy Free

  • Main Course

  • Fish

  • Pasta

  • broccoli

  • italian

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  • LongGone 02/04/09 00:14

    This is a reliable staple of the open-front-door-with-two-hungry-children-ready-in-20-mins school de Cecco wholemeal pasta is good in this - extra fibre

  • YumYumMummy 19/03/09 12:50

    I have often made a variation of this - its one of my fave (mostly) store cupboard recipes and converted me to the use of anchovies many years ago! I like the addition of bouillon to water, and stirring in the anchovies at the end (I usually cook it to a paste in oil). To make it more rustic and gutsy, cook some chopped garlic and chilli in the anchovy oil for less than a minute before mixing with other ingredients