Pasta with broccoli, anchovies and chillies

By Judith Wills

An unusual way to serve broccoli - and pasta - but it really works well and is full of flavour
Spaghetti with broccoliSpaghetti with broccoli

Serves 4


  • 400 g (14 oz) spaghetti
  • 1 head broccoli
  • 3 tbsp olive oil
  • Salt, black pepper
  • 40 g (1½ oz) can anchovies
  • 4 cloves garlic
  • 1 large red chilli
  • ½ lemon
  • 50 g (2 oz) breadcrumbs
  • 50 g (2 oz) piece Parmesan


  • Cook pasta, steaming broccoli over it until just tender. Drain, then toss pasta and broccoli with 1 tbsp of the oil and the seasoning. Keep warm.
  • Drain and finely chop the anchovies, chop garlic and chilli and stir-fry all in 1 tbsp oil for 1–2 minutes. Remove with a slotted spoon and stir into the pasta with the broccoli and lemon juice and zest.
  • Stir breadcrumbs in the remaining oil in a pan over high heat until golden. Sprinkle over pasta with shaved cheese.

Garden to Kitchen Expert

The Garden To Kitchen Expert

Recipe taken from The Garden To Kitchen Expert by Judith Wills and Dr DG Hessayon, priced £9.99. 


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