Broccoli Pasta with Anchovy Breadcrumbs
This broccoli pasta with anchovy breadcrumbs is a great way to get in those veggies and makes a quick, easy, and delicious meal!
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Broccoli Pasta with Anchovy Breadcrumbs
Broccoli is a frequent side dish of mine. When I cook chicken, broccoli often accompanies it. Same with fish. And I usually make it the same way: sautéed with sliced garlic, a pinch of red pepper flakes, and a good amount of olive oil. I also cook it until the broccoli chars a bit and the garlic turns a nice golden brown. Super simple but always delicious.
Then, one day, I realized that this broccoli would be awesome with pasta and even more awesome with bits of anchovies and some toasted panko breadcrumbs. The first time I tested it, I added the anchovies to the pan I cooked the broccoli in but didn’t find it flavorful enough. I didn’t lose sleep over it, but I wondered if adding the anchovies to the breadcrumbs might be better. I tried it and was happy with the results, and this dish was on its way to becoming a bonafide recipe!
After making this broccoli pasta a second time, I probably dropped in a couple more anchovies than I did the first time — because, why not? — and I think it made the pasta even better. If you love anchovies like I do — I’m always looking for ways to add them to recipes — you’ll probably want to do the same. This recipe reflects that extra amount, but feel free to use as many or as few as you’d like.
Ingredients You’ll Need
- Pasta
- Butter
- Extra Virgin Olive Oil
- Broccoli Florets
- Fresh Garlic
- Red Pepper Flakes
- Panko Breadcrumbs
- Granulated Garlic
- Anchovies
Why You’ll Love This Broccoli Pasta with Anchovy Breadcrumbs
It relies on pantry and frozen staples: This is one of those dinners where you’ll likely already have all the ingredients.
It’s loaded with flavor: Despite its simplicity, this pasta is anything but bland, thanks mainly to the garlic, extra virgin olive oil, and, of course, anchovies!
Pro Tips
Use frozen broccoli: It’s easier than cutting up a fresh head of broccoli. I also recommend using “baby bud” broccoli if you can find it. I find them more tender and flavorful than ordinary florets.
Suggestions for Variations and Substitutions
If you don’t like anchovies, add some capers instead. You could toss a few into the broccoli when it’s just about finished cooking rather than add them to the panko.
Leftovers
Store any leftovers in an airtight container in the refrigerator, and consume within three days. I don’t recommend freezing it.
For other pasta dishes with a garlicky breadcrumb topping and anchovies, try this linguine with clams, anchovies, and breadcrumbs.
If you can’t get enough anchovies, you’ll love this shrimp and garlic-shallot rice.
Broccoli Pasta with Anchovy Breadcrumbs
Ingredients
For the Pasta
- 8 ounces pasta (Recommended: orecchiette, farfalle, or other similar pasta)
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil, divided
- 18 ounces broccoli florets (preferably frozen, but you can defrost them a bit before using)
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes, or more to taste
- Pecorino Romano or parmesan cheese (optional)
For the Panko Breadcrumb Topping
- 1 tablespoon extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon granulated garlic
- 4 anchovy fillets, roughly chopped (could also use 5 to 6)
Instructions
- Bring a large pot of salted water to a boil to cook the pasta.
- Meanwhile, heat the butter and 1 tablespoon of the olive oil in a large pan over medium-low to medium heat. Add the broccoli and some salt and cook until it softens. The broccoli will cook gently before it picks up and starts to lightly char, about 15 minutes. Add the sliced garlic, red pepper flakes, and remaining 1 tablespoon of olive oil. Simmer until the garlic turns golden but doesn't burn (Create some space in the pan so the garlic comes into direct contact with it, and stir it often.) Remove the pan from the heat and set aside.
- When you start cooking the broccoli, heat the olive oil for the panko breadcrumbs in a small pan over medium-low heat. Toss in a couple of breadcrumbs; if they sizzle, toss in the rest with the granulated garlic and a pinch of salt and pepper. Stir often to allow the panko to turn golden but not burn. Right before they're done, add the anchovies, breaking them up into the breadcrumbs with the tip of a wooden spoon. Remove the pan from the heat and set aside.
- When the pasta is cooked to the desired tenderness, reserve at least 1 cup of the pasta water before draining. Toss the broccoli with the pasta, moistening everything with some of the pasta water and a good drizzle of olive oil. Serve and top with the toasted panko breadcrumbs and some Pecorino, if desired. Enjoy!