Broccoli, anchovy and chili pasta


This is a pretty easy and very satisfying pasta dish. It’s nice to move away from a tomato based sauce and accompany pasta with some green veg. Some would disapprove of parmesan with a fish-based sauce, but because the anchovies are not really visible, and because it tastes so good, a generous sprinkling of finely grated parmesan is a must.


125gtenderstem broccoli
16 cherry tomatoes
2clvgarlic (or more if you like)
1tspundefined (more if you like it hot)
4tbspOlive oil
8 anchovies (small ones from a tin in olive oil)
200gconchiglie pasta (dried de cecco pasta is best)


Prep time15 minutes
Tagsquick supper pasta broccoli anchovy


broccoli pasta

Put on a pan of salted water for the pasta. If you’re using dried pasta it should take about 12 minutes to cook so put this on at the beginning and prepare your sauce while the pasta is cooking.

Steam the broccoli over the pan for about 5 minutes until it is tender but still has bite.

Put the oil in a large frying pan and put on a gentle heat.

Mince the garlic and fry this gently for a couple of minutes in the pan, then add the chopped anchovies, chili and whole cherry tomatoes. Toss this sauce occasionally, making sure the cherry tomatoes soften but that the garlic doesn’t burn or go crisp.

Once the broccoli has steamed, add it to the frying pan and toss again.

Once the pasta is ready, nicely al dente, don’t drain it, but use a draining spoon to take it from the water to the frying pan. This way you get a little bit of the pasta water going into the frying pan, which will loosen the sauce.

Toss the pasta and sauce in the frying pan until the shells are coated and it’s taking on a nice sheen from the oil and water. Add some pepper, there should be enough salt from the anchovies, and then serve with finely grated parmesan.