Broccoli Pasta Recipe with Anchovy Breadcrumbs
This broccoli pasta recipe with anchovy breadcrumbs is a great way to incorporate more vegetables into our diets. The “secret” to this quick, easy, and delicious pasta dish is cutting baby bud broccoli florets into even smaller pieces for more flavor in every bite.
Recipe Mood: Easy Pasta Night
Indulgence Level: Low
Effort Level: Easy
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Ingredient-Stretching Tip: If you have remaining anchovies, use them to make this lemon caper pasta with roasted garlic.
Broccoli is a frequent side dish for many, myself included. When I make chicken, I often pair it with broccoli. Same with fish. And I usually prepare it the same way: sautéed with sliced garlic, a pinch of red pepper flakes, and a good amount of olive oil.
On the other hand, I also love broccoli with pasta, especially when it’s topped with crispy bits of anchovy Panko breadcrumbs. In this broccoli pasta recipe with anchovy breadcrumbs, the anchovies are added to the Panko instead of the broccoli. So addictive!
This recipe calls for baby bud broccoli florets, but don’t worry if you can’t find them. You can use regular broccoli florets and just cut them into small pieces. I think small pieces turn out more tender than large ones (especially if they’re mostly stems) and absorb flavors better. That’s the “secret” to this scrumptious dish.
After making this broccoli pasta several times, I ultimately added a couple of more anchovies to the breadcrumbs (why not), and I think it makes everything 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.
Why You’ll Love This Broccoli Pasta Recipe with Anchovy Breadcrumbs
Relies on pantry and frozen staples: This is one of those dinners where you’re likely to already have all the ingredients.
High on flavor: Despite its simplicity, this pasta is anything but bland, thanks mainly to the garlic, extra virgin olive oil, and, of course, anchovies!
Bite-sized broccoli florets: The smaller size helps the broccoli absorb the flavor better and incorporate into the pasta better.
Key Ingredients
- Baby Bud Broccoli Florets: You can use fresh broccoli, but frozen is often easier to work with. Buy the baby buds if you can find them, as they’re often more tender. Big chunks of broccoli (especially those with lots of stems attached) are too tough, in my opinion.
- Panko Breadcrumbs: Don’t use ordinary breadcrumbs. Panko provides a crunchier texture.
- Anchovy Fillets: Don’t chicken out if you don’t like anchovies! Once they cook down in olive oil, they don’t taste fishy at all and are a must in this recipe.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Boil pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve some pasta water.
- Make breadcrumbs: Meanwhile, heat some olive oil in a small pan. Add the Panko breadcrumbs, garlic powder, and achovies, and cook, stirring often, until the breadcrumbs turn golden. Remove from the heat and set aside.
- Cook broccoli: Heat the butter and olive oil in a large pan and cook the broccoli until it softens and lightly chars, stirring often, 10-12 minutes. Add the sliced garlic about halfway through, along with the red pepper flakes and more olive oil. Stir often so the garlic doesn’t burn.
- Finish: Toss the cooked pasta with the broccoli, adding pasta water to loosen everything. Drizzle the pasta with more olive oil if desired. Top each serving with the toasted Panko and some grated Pecorino.
Pro Tips
Test a couple of Panko breadcrumbs first in the hot pan: Before adding all the Panko to the pan of olive oil, throw in a couple of granules first; if they sizzle, that means the oil is hot enough, and you can add the rest.
Variations & Substitutions
-Garnish with minced fresh parsley or torn basil for freshness.
-Add more broccoli florets and less pasta, if you’d like a higher vegetable-to-carbohydrate ratio.
-Squeeze a bit of lemon juice on the finished dish or garnish with some lemon zest.
-You can use fresh broccoli instead. You’ll need 1-2 heads, depending on size.
-Parmesan is fine if you don’t have Pecorino Romano.
-Add some shrimp or shredded chicken to the pasta for protein.
Recipe FAQs
No, I don’t recommend ever adding oil to pasta water. As long as the water is boiling and you stir the pasta often, it will not stick together. Also, adding oil will only make the pasta slippery, and anything you add to it will not adhere well. This includes “sauces” that benefit from clinging to pasta like marinara and carbonara, and it also includes the starch from reserved pasta water.
The answer is subjective because it depends on what “better” means to you. Some people believe that fresh tastes better than frozen, but I think it depends on how “fresh” a head of broccoli is and how “good” a particular brand of frozen broccoli is. However, there are two definite advantages of frozen broccoli: it’s convenient and preserves more nutrients.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge and consume within 3 days. Store any leftover breadcrumbs separately. They’ll remain crispy for at least 2 days.
Freezer: I don’t recommend freezing most cooked pasta, as it often doesn’t reheat well.
Reheat: Reheat in the oven, covered, until warmed through. You can also reheat this pasta in the microwave.
More Anchovy Recipes
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Broccoli Pasta Recipe with Anchovy Breadcrumbs
Ingredients
For the Pasta
- 8 ounces pasta (Note 1)
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil divided (1 tablespoon + 1 tablespoon)
- 12 ounces frozen baby bud broccoli florets barely thawed, and cut into smaller pieces
- ½ teaspoon kosher salt
- 3 garlic cloves peeled and sliced thinly
- ¼ teaspoon red pepper flakes or more to taste
- grated Pecorino Romano cheese
For the Panko Breadcrumb Topping
- 1 tablespoon extra virgin olive oil
- ½ cup Panko breadcrumbs
- ½ teaspoon garlic powder
- 4 anchovy fillets roughly chopped
Instructions
- Bring a large pot of salted water to a boil, and cook the pasta according to the package's instructions or to desired doneness. Reserve 1 cup of pasta water.
- Meanwhile, heat the olive oil for the Panko in a small pan over medium-low heat. Add the Panko, garlic powder, and anchovies and cook, stirring often, until the Panko turns golden, 3-5 minutes. Set aside.
- For the pasta, heat the butter and 1 tablespoon olive oil in a large pan over medium-low to medium heat. Add the broccoli and salt and cook until the broccoli gains color, 10-12 minutes, stirring occasionally.
- When the broccoli is about halfway done, add the sliced garlic, red pepper flakes, and remaining 1 tablespoon olive oil. The garlic should be golden, not burnt, by the time the broccoli is done. Stir the garlic often. Remove the pan from the heat and set aside.
- Toss the broccoli with the cooked pasta, moistening everything with some pasta water. Serve and top with the toasted Panko breadcrumbs, some Pecorino, and a drizzle of extra virgin olive oil if desired. Enjoy!