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Broccoli and Anchovies Fusilli

Updated: Apr 4, 2022

This pasta dish might not look incredible but let me tell you, it definitely tastes incredible!

Broccoli is a typical winter vegetable, so I prepared this dish using the last ones of the season.

Don’t let this opportunity slip away! Take advantage of the last bit of their seasonal flavor and prepare a tasty meal using only a few ingredients more.



  • 2 large broccoli heads (cut into florets)

  • 0.7 lb of fusilli (or your favorite type of pasta)

  • 4 anchovies fillets (in oil)

  • 1 garlic clove

  • 3 tbsp of olive oil

  • ½ tsp of chili flakes (optional)

  • Salt to taste

  • Pecorino cheese (optional)


  1. Bring a big pot of salted water to a boil.

  2. When the water is boiling, add the broccoli florets and let cook for 10 minutes.

  3. Once the broccoli is cooked, move it to a bowl with the help of a slotted spoon. This is important because you should keep the cooking water to cook the pasta…it helps with the flavor!

  4. Bring back the same water to a boil. Add a little bit more salt, about a teaspoon.

  5. When the water is boiling, add the pasta and cook according to its package instructions.

  6. In the meantime, grab a large pan and add 3 tbsp of olive oil, anchovies fillets, garlic, and chili flakes. Heat over medium-high heat and when the garlic turns to gold, remove it.

  7. Now add the cooked broccoli florets and saute for 3/5 minutes. Keep stirring and add some of the pasta cooking water. You should add about one ladle of water, just enough to help create a creamier sauce.

  8. When the pasta is cooked, drain it and add it to the pan with the broccoli sauce.

  9. Mix well and sprinkle some pecorino cheese (optional).

Buon appetito!


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