Broccoli Pasta with Anchovy Breadcrumbs
This broccoli pasta with anchovy breadcrumbs is a great way to get some more veggies into our diets, and it’s quick, easy, and delicious!
Ingredient-Stretching Tip: If you have remaining anchovies, use them to make this lemon caper pasta with roasted garlic.
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Broccoli is a frequent side dish for many, myself included. When I make chicken, I often make broccoli. Same with fish. And I often prepare it the same way: sautéed with sliced garlic, a pinch of red pepper flakes, and a good amount of olive oil.
I also cook the broccoli until it chars a bit and the garlic turns a nice golden brown. Super simple but always delicious.
On the other hand, I also love broccoli with pasta—especially when it has bits of anchovy and some toasted Panko breadcrumbs. With this broccoli pasta with anchovy breadcrumbs, the anchovies are added to the Panko instead of the broccoli, which I think imparts more flavor.
After making this broccoli pasta several times, I ultimately dropped in a couple of more anchovies—because, why not?—and I think it makes 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.
Why You’ll Love This Broccoli Pasta 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!
Key Ingredients
- Broccoli Florets: You can use fresh, but frozen is easier for most people. However, try to be selective with what you purchase, as not all frozen broccoli is created equal. 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. Ultimately, the smaller, the better.
- Panko Breadcrumbs: Don’t use ordinary breadcrumbs. Panko provides more crunch and a better 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 Broccoli Pasta with Anchovy Breadcrumbs
- Boil the pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve some pasta water.
- Make the breadcrumbs: Meanwhile, heat some olive oil in a small pan. Add the Panko breadcrumbs with the garlic powder, salt, and pepper, and cook, stirring often, until the breadcrumbs turn golden. Add the anchovies, pressing them into the breadcrumbs and cooking them for about 1 minute. Remove from the heat and set aside.
- Cook the broccoli: Heat the butter and olive oil in a large pan and cook the broccoli until it softens and lightly chars, stirring often, about 15 minutes. Add the sliced garlic about halfway through, along with the red pepper flakes and more olive oil. The garlic will turn golden as the broccoli finishes cooking, but stir it often so it doesn’t burn. Turn off the heat.
- Finish: Toss the cooked pasta with the broccoli, adding pasta water to loosen everything. Drizzle the pasta with some more olive oil. Top each serving with the toasted Panko and some grated Parmesan, if desired.
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.
Suggestions for Variations and 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.
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.
Storage
Refrigerator
Store any leftovers in an airtight container in the refrigerator, and consume within 3 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 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)
- 18 ounces broccoli florets (Note 2)
- ½ teaspoon kosher salt
- 3 garlic cloves peeled and thinly sliced
- ¼ teaspoon red pepper flakes or more to taste
- Pecorino Romano cheese or Parmesan cheese, grated, optional
For the Panko Breadcrumb Topping
- 1 tablespoon extra virgin olive oil
- ½ cup Panko breadcrumbs
- ½ teaspoon garlic powder
- 4 anchovy fillets roughly chopped (could also use 5 to 6)
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.8 ounces pasta
- Meanwhile, heat the olive oil for the Panko in a small pan over medium-low heat. Add the Panko and garlic powder and cook, stirring often, until the Panko turns golden. 1 tablespoon extra virgin olive oil, ½ cup Panko breadcrumbs, ½ teaspoon garlic powder
- Add the anchovy fillets, pressing them into the breadcrumbs with the tip of a wooden spoon. Cook for about 1 minute. Remove the pan from the heat and set aside.4 anchovy fillets
- For the pasta, heat the butter and 1 tablespoon of olive oil in a large pan over medium-low to medium heat. Add the broccoli and salt and cook until the broccoli softens and just begins to char, about 15 minutes. Stir occasionally.1 tablespoon unsalted butter, 1 tablespoon extra virgin olive oil, 18 ounces broccoli florets, ½ teaspoon kosher salt
- When the broccoli is about halfway done, add the sliced garlic, red pepper flakes, and remaining 1 tablespoon of olive oil. Cook the garlic until it turns golden, stirring often. Remove the pan from the heat and set aside.3 thinly sliced garlic cloves, ¼ teaspoon red pepper flakes, 1 tablespoons extra virgin olive oil
- Toss the broccoli with the cooked 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!Grated Pecorino Romano or grated Parmesan, optional
