Pasta with broccoli and anchovies
4 servings
20 minutes
Pasta with broccoli and anchovies is a vibrant combination of fresh vegetables and rich seafood flavors. This dish originates from Mediterranean cuisine, where simple ingredients create exquisite harmony. Tender broccoli adds softness and lightness to the pasta, while spicy anchovies along with garlic and chili pepper give it a distinctive character. Lemon juice enhances freshness, creating a pleasant tanginess, while grated Parmesan completes the composition by adding richness to the dish. This pasta is perfect for both a cozy home dinner and an elegant festive table. It is served hot immediately after mixing the ingredients to release all aromas and textures. A wonderful choice for those who appreciate simplicity, balance of flavors, and the richness of Mediterranean gastronomy.
1
Boil broccoli in a pot of boiling water for 3 minutes, then remove the broccoli and cook the pasta in the same water, following the package instructions.
- Broccoli cabbage: 1 kg
- Pasta: 400 g
2
Heat the oil in a pan, sauté the garlic until golden, then set the pan aside.
- Olive oil: 1 tablespoon
- Finely chopped garlic: 3 cloves
3
Pour half a glass of the water used to cook the pasta into a pot, add anchovies and chili pepper, and cook for 2 minutes until the liquid reduces by half. Then add broccoli and lemon juice, and cook for another minute. Mix the pasta with all the ingredients, serve topped with grated parmesan.
- Anchovies: 50 g
- Red chili pepper: 1 piece
- Broccoli cabbage: 1 kg
- Lemon: 0.5 piece
- Pasta: 400 g
- Grated Parmesan cheese: to taste