Broccoli & anchovy pasta with crispy crumbs

Name: Broccoli & anchovy pasta with crispy crumbs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 400 g No.1 Trofie (or see tips); 200 g packs Tenderstem broccoli spears, sliced into thirds; 3 tbsp extra virgin olive oil; 80 g white sourdough or similar bread, torn into small pieces; 45 g cans Cantabrian anchovy fillets; 2 large cloves garlic, peeled and thinly sliced; ½ red chilli, deseeded and finely chopped, or pinch of chilli flakes (optional); 1 unwaxed lemon, zest and juice

One of the easiest pasta dishes on the planet, this packs a serious punch but only uses a handful of ingredients and is ready in the time it takes to cook the pasta.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g No.1 Trofie (or see tips)
2 x 200g packs Tenderstem broccoli spears, sliced into thirds
3 tbsp extra virgin olive oil
80g white sourdough or similar bread, torn into small pieces
2 x 45g cans Cantabrian anchovy fillets
2 large cloves garlic, peeled and thinly sliced
½ red chilli, deseeded and finely chopped, or pinch of chilli flakes (optional)
1 unwaxed lemon, zest and juice

Boil the pasta according to pack instructions, and add the broccoli for the final 2 minutes, until both are al dente.
Meanwhile, heat a frying pan with 2 tbsp olive oil and place over a medium-high heat. Add the bread and toast it, stirring often, for 5-6 minutes until golden and crisp – the larger pieces will still be soft in the middle, and that’s perfect.
Remove the crumbs to a plate, wipe out the pan, then place it back over a medium heat. Add the anchovies and their oil, with the garlic and chilli, if using. Fry for 2-3 minutes, stirring continuously, until the garlic is fragrant and the anchovies melt into the oil. Once the pasta is ready, drain, reserving a cup of cooking water.
Tip the pasta and broccoli into the anchovy pan with the lemon juice, a large splash of reserved cooking water and the remaining 1 tbsp oil. Stir together over the heat for 2 minutes until well coated. Serve scattered with the breadcrumbs and lemon zest.

Cook’s tip

This can be made with any pasta shape you like, just be sure to add the broccoli 2 minutes before the end of the cooking time (check pack instructions) to avoid overcooking it. If you prefer a less intense anchovy flavour and saltiness, use more extra olive oil from a bottle, instead of the oil from the can of anchovies.

Typical values per serving when made using specific products in recipe