Broccolini and anchovy pasta

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

I’m a bit of a fan of broccolini, as I prefer its softer texture, especially in a pasta recipe like this, but this will work just as well with broccoli–just cut it into small florets. What makes this pasta dish really sing, however, is the anchovies, so if you’re not keen on them, you probably should turn the page.


  • 200 g (7 oz) casarecce pasta
  • 60 ml (2


Bring a large saucepan of salted water to the boil and add the pasta. Cook until al dente, then drain well.

Meanwhile, heat the olive oil in a large non-stick frying pan over medium heat. Add the butter, garlic, anchovies and chilli and stir for 2 minutes, then add the broccolini and lemon juice and cook for a further 5 minutes, or until the broccolini is tender.

Transfer the pa