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


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

Handy Hint

This recipe is dairy free if cheese is not used.

Additional Information

  • italian

  • broccoli

  • Pasta

  • Fish

  • Main Course

  • Dairy Free

  • Nut Free

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Your comments

  • 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