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Please note that the minimum order value for delivery is now $80.00.
Broccoli and Anchovies Pasta 🥦-Fresh Connection

Broccoli & Anchovy Pasta 🥦

One of my all-time favourite dishes — simple, comforting, and packed with flavour. My mum used to make a vegetarian version without anchovies, and it was absolutely delicious 🥦. I love making this when I need a break from meat but still want something hearty.

Tip: Don’t throw out the broccoli stems — they’re full of flavour and nutrition. Just trim off the tough outer layer and slice them up thinly. They add great texture and depth to the dish.

Ingredients

  • 3–4 large heads of broccoli, cut into small florets (stems trimmed and sliced)

  • 100 ml extra virgin olive oil, plus extra for drizzling

  • 400- 500 g fresh or dried pasta 

  • 30 g butter

  • 80 g anchovy fillets in olive oil

  • 3 cloves garlic, crushed

  • ½ tsp chilli flakes or finely chopped fresh red chilli

  • Sea salt & freshly ground black pepper

  • 2 tsp lemon zest

  • 2 tbsp lemon juice

  • Grated Parmesan, to serve

Method

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

  2. Add the Broccoli:
    While the pasta is cooking, chop the broccoli into small pieces. Add the florets and sliced stems to the boiling water about 4 minutes before the pasta is done (or adjust to your preferred doneness)

  3. Reserve Water & Drain:
    Before draining, scoop out about 1 cup of the pasta cooking water and set aside. Then drain the pasta and broccoli.

  4. Make the Sauce:
    In the same saucepan, heat the olive oil over medium heat. Add the anchovies and crushed garlic, and cook gently until the anchovies melt into the oil and the garlic is fragrant.

  5. Combine:
    Return the pasta and broccoli to the pan. Add the butter, lemon zest and juice, chilli, a splash of the reserved pasta water, and season with salt and pepper. Toss everything together until well combined and glossy — add more pasta water if needed to loosen the sauce.

  6. Serve:
    Plate up and finish with a generous sprinkle of grated Parmesan and an extra drizzle of olive oil if desired.

Notes

  • Feel free to adjust the amount of broccoli or anchovies

  • For a vegetarian version, simply leave out the anchovies and bump up the garlic, chilli, and lemon for flavour.

  • For a more intense flavour, you can also bake the broccoli in the oven 


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