Broccoli and Anchovy Sauce for Pasta
Elevate your pasta night with this bold and flavorful Broccoli and Anchovy Sauce for Pasta, a recipe that combines the vibrant freshness of tender broccoli florets with the salty, umami-rich depth of anchovy fillets. This quick and easy dish, ready in just 30 minutes, showcases a velvety garlic-infused olive oil sauce enhanced with a dash of red pepper flakes for subtle heat and a bright splash of lemon zest for balance. Perfectly al dente pasta is tossed with the savory sauce, creating a lusciously coated meal that’s hearty yet surprisingly light. Garnish with freshly grated Parmesan for an optional cheesy finish, making this Mediterranean-inspired recipe a versatile option for weeknight dinners or casual gatherings. Whether you're a seafood lover or simply looking to transform simple ingredients into something extraordinary, this broccoli and anchovy pasta is sure to impress.
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Recipe Information
Ingredients
- 400 grams Broccoli florets
- 400 grams Pasta (spaghetti, penne, or similar)
- 8 pieces Anchovy fillets
- 4 tablespoons Extra virgin olive oil
- 3 pieces Garlic cloves, thinly sliced
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 teaspoon Lemon zest
- 50 grams Grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and tender. Use a slotted spoon to transfer the broccoli to a bowl of ice water to stop the cooking. Drain and set aside.
In the same pot of boiling water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and slightly golden, stirring frequently.
Add the anchovy fillets and cook for another 1-2 minutes, mashing them with the back of a spoon until they dissolve into the oil.
Stir in the red pepper flakes (if using) and add the blanched broccoli. Cook for 3-4 minutes, breaking the broccoli into smaller pieces with a wooden spoon as it cooks.
Add the drained pasta to the skillet along with the reserved pasta water, a little at a time, to create a glossy sauce that coats the pasta.
Season with salt, black pepper, and lemon zest. Toss everything together to combine.
Serve immediately with grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
