Broccoli and Anchovy Pasta

Name: Broccoli and Anchovy Pasta
Ingredients: 6 cloves garlic; 2 oz (55 g) anchovies, packed in oil; 2 oz (55 g) anchovies, packed in oil; ½ tablespoon red pepper flakes; 1 pound (454 g/16 oz) elbow pasta (or another small pasta); 1 pound (454 g/16 oz) elbow pasta (or another small pasta); 1 pound (454 g/16 oz) frozen broccoli florets; Dash of extra-virgin olive oil; 1 lemon; Dash of Kosher salt

Preparation info

Difficulty
Easy

Appears in

15 Minute Meals

By Ali Rosen

Published 2024

About

My main reason for eschewing some frozen veggies is texture, but this recipe actually leans into that softness. Mashing up broccoli allows it to meld into a perfect sauce with the anchovies to give a healthy, flavorful treat. It’s a quick fix that will also make you feel grateful you’re getting veggies in without all the work.

Ingredients

1 pound (454 g/16 oz) elbow pasta (or another small pasta)

Fish course
Pescatarian
Pasta

Method

Bring a pot of salted water to a boil. Put a large saucepan on medium high heat.

When the water comes to a boil, add the pasta. Cook for five to six minutes or until the pasta is al dente and cooked through.

While the pasta is cooking, add the broccoli into the pan with a dash of olive oil. Mince the garlic and add it to the broccoli, along with another dash of olive oil, the an